Feta & Herbs Omelet

This is a not-really-classic Greek take on a classic French omelet recipe. Feta and mint make a beautiful marriage that will elevate your omelet to an amazing level of creaminess, umami, acidity, and greeny freshness! If you like magic, finish your Greek omelet with toasted and ground fennel seeds. You can replace the feta with any type of similar salty cheese and use black pepper instead of fennel seeds, if you prefer.

Toast <quantity>1<unit>tsp</unit></quantity> of fennel seeds over medium-low heat until slightly colored and fragrant. Grind to a fine powder

Stack <quantity>5</quantity> mint leaves and roll them. Slice as thinly as possible

Crack <quantity>2</quantity> eggs into a bowl and whisk until the whites and the yolks are fully combined

Add the chopped mint and <quantity>2<unit>tbsp</unit></quantity> of crumbled feta cheese

Whisk to combine

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil and <quantity>1½<unit>tbsp</unit></quantity> of butter to a pan over medium heat. Let the butter melt completely and turn the heat down to medium-low

Pour the egg mixture over the pan and keep pushing the curd to one side. If the eggs begin to set too fast, take the pan off the stove

Turn off the heat when the eggs are partly set and runny. Distribute the runny part through the whole surface of the pan

Roll the omelet with the help of a spatula while tilting the frying pan. Roll it onto a plate, and top it with <quantity>½<unit>tbsp</unit></quantity> of butter and the toasted ground fennel

The feta & herbs omelet is ready! Enjoy this creamy and flavorful dish. It is delicious!

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