Greek omelette is one of my favorites. It has got all the essential from Greece; olives, feta, capsicum, etc. everything. This omelette is a full treat for weekend breakfast or brunches. Try it this weekend and enjoy with your family and friends ❤
½ cup milk
Salt and pepper to taste
1 cup cooked shredded chicken
¼ cup chopped tomatoes
2 spring onions (chopped)
¼ cup chopped capsicum
¼ cup sliced black olives
¼ cup chopped mushrooms
¼ cup crumbled feta
¼ cup parmesan
¼ cup chopped baby spinach
Some dried Italian herbs
1 tbspn butter
Whisk eggs, milk and salt and pepper. Be careful with the salt as feta is also salty.
Melt butter in a frying pan over medium heat and pour the egg mixture. When the egg starts turning white, scatter all the other ingredients on the omelette, feta being the last ingredient.
When the egg is cooked from the bottom, very carefully fold it.
Some sliced champignons (tinned) / Fresh mushrooms sauteed in 2 tspns oil
2 tbspns hot sauce (I used Tabasco, u can use any of your choice)
1 tbspn butter/ 2 tbspns olive oil to fry
-In a mixing bowl, crack 4 eggs; add milk and everything except the mushrooms and the cheese.
-Whisk well. Adjust your seasonings and melt some butter or heat some oil in the frying pan. Use a reasonable frying pan, non-stick and good sized.
-Pour over the egg mixture and wait until it spreads. Do not touch, flip or do anything at this point. Lt it spread and cook on low medium heat.
-When the edges start turning white sprinkle your mushrooms and cheese. Leave it for 30 seconds to a minute and then fold the omelette. Carefully flip it if necessary otherwise after some time remove from the plan onto your serving dish.
-Marinate chicken in all the ingredients given for chicken for about 30 minutes. Meanwhile cut all the vegetables and combine and whisk eggs, milk and salt in mixing bowl.
-In a frying pan heat oil and fry chicken. When it begins to change its colour, add salsa sauce, and all the other vegetables. Reserve some capsicum for topping.
-Cook and cook covered until the tomatoes lose their stiffness. Now add eggs and let the mixture settle for about a minute. Now gradually mix. When the eggs are cooked and little bit runny, transfer them to a circular baking pan (spring form pan, preferred).
-Top it with some cheese, oregano and capsicum and bake in a preheated oven (180 degrees Celsius) until the cheese is melted and a bit golden in color.
-Take it out and let it rest for about 2 minutes. Remove the spring of the pan and serve hot with toasted multi grain bread.
Keema Omelette is a unique recipe of Pakistan. Like we make keema samosa, keema kachori, keema paratha, etc. same we make keema omelette. It is like keema Filling is wrapped in egg wrap. Do try this, its awesome …