Greek Omelet for Dinner | Jovina is cooking

Greek omelet


8 large eggs, beaten

1 tablespoon olive oil

1 medium onion, diced

1 cup diced fresh tomatoes

1-10 pkg frozen spinach, thawed and drained

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup feta cheese, crumbled



Heat the oil in a large ovenproof swollen skillet. Add the onion and sauté for 5 minutes. Add spinach and salt. Fry the fir for 1 minute. Add the tomatoes. Pepper and sauté for 3 minutes.

Pour the eggs over the vegetables and cook on medium-high until eggs are set, about 8 minutes. Scatter the feta cheese over the omelet.

Place the pan two inches below the grill and cook until the top is set, about 1-2 minutes. Cut into wedges and serve.

Butter Potatoes


3/4 lb baby potatoes, about 1 inch in diameter, unpeeled and halved

1 cup of water

2 tablespoons butter

1 garlic clove, chopped

1/2 teaspoon salt

1 tablespoon chopped parsley

1 teaspoon lemon juice


Place the potatoes in a 12-inch skillet, cut side down, in a single layer. Add water, butter, garlic and salt. Bring to a simmer over medium heat. Cover pan and cook for 10 minutes.

Remove the cover and turn the heat up to high. Cook for 6-8 minutes, shaking the pan occasionally until the water has evaporated. Add lemon juice and parsley. Serve with the omelet.

Posted by Jovina Coughlin in Cheese, Eggs, Healthy Italian Food, Onions, Potatoes, Spinach, Tomatoes, Vegetables

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