in Recipes

Greek cheese omelet

updated

Spread the love

Ingredients for 4 servings:

  • 3 small zucchini, firm
  • 3 m.-sized potatoes
  • 1 onion(s)
  • 2 garlic cloves
  • 100 g smoked bacon
  • 3 sprigs of mint
  • 6 eggs
  • 4 tbsp olive oil
  • Salt
  • White pepper (freshly ground)
  • 100 g feta cheese, diced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the zucchini and cut into strips. Wash, peel, and finely slice the potatoes, and finely chop the garlic. Dice the bacon. Wash the mint, pat dry, and finely chop the leaves. Heat the oil in a large frying pan. Fry the bacon. Add the onions and fry until translucent. Then stir in the zucchini and potato strips. Fry until crispy, turning frequently. Season with garlic, salt, and freshly ground pepper. Whisk the eggs with the mint and feta cheese, pour over the potatoes, and stir gently. Immediately reduce the heat. Remove the omelet from the sides of the pan. As soon as the underside turns golden brown, turn the omelet over and finish cooking.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Baked feta cheese a la Xainti

Red spice paste