This recipe is as simple as its name, but an unforgettable discovery for a feta addict like me. If you open my fridge any day, any time of the year, you will see at least one feta package. I buy them by three because as a feta addict I cannot imagine running out of it or seeing the shop run out of it (which, by the way, happens regularly with mu favourite brand on hot summer days when everyone probably makes a feta salad). I make filo rolls with feta and spinach, I add feta to salads, bean or lentil stews and I dare testing it with dishes from all over the world. This one is probably the easiest and quickest in my collection, but also one of the most delicious things one can do with this exceptional cheese.
I remember I first saw a feta omelette on A_Boleyn’s blog and, I’m almost sure, more than once and I found it an excellent idea every single time. I mentally bookmarked it, but somehow kept on forgetting until recently, when another Greek dish from Vefa’s Kitchen reminded me of A_Boleyn’s recipe. I’d already had omelettes with cheese before, but they were always too greasy and heavy. The feta one is certainly richer in protein and more filling than the “standard” version, but doesn’t feel heavy at all and definitely not fatty! If you have never tried it, believe me: an omelette with this Greek twist is sensational!
TIPS: This is the easiest, most simple folded omelette-making method I know. I have never learnt how to make a fluffy, not browned French-style omelettes one can get in restaurants. You can add feta to any kind of omelette of course.
I always add some turmeric to my omelettes and scrambled eggs. It gives a beautiful yellow hue and is healthy, but feel free to skip it.
Another thing I tried for the first time while making this omelette was adding water to the egg mixture instead of the usual milk. I was surprised to see it really added fluffiness and acted even better than the milk. In short, it was just a humble omelette but a very pleasant culinary discovery for an everyday quick meal.
If you like fiery food, I suggest serving the omelette with some sriracha or peperoncini sott’olio (on the photograph above), an Italian fresh chilli and oil paste.
Preparation: about 15 minutes
Ingredients (serves one):
1/2 small red onion, thinly sliced or chopped
50 g feta cheese
salt, pepper (I add only a pinch of salt since feta is very salty)
1/3 teaspoon turmeric
(sriracha or peperoncini sott’olio (Italian fresh chili and oil paste)
parsley, chives or coriander leaves
First prepare the egg mixture. Combine the eggs, the salt, the pepper, the onion and the turmeric. Add four tablespoons of water and mix well with a fork or a whisk. At the end add the feta, roughly crumbled, and stir delicately.
Heat some oil in a pan. Fry the omelet, covered, at low heat until it’s almost set at the top. Fold in two and slide onto a plate. (Or prepare the omelette with the method you prefer).
Sprinkle the omelette with dried oregano, some fresh herb of your choice and, if you like the heat, serve it with sriracha or fresh chilli paste.