Greek Dinner Omelet
|Prep time||4 minutes|
This omelet recipe makes two delicious Greek dinner omelets. You can easily prepare these at the same time if you can handle two pans at once, or you can make one at a time and reuse the pan for the second one.
- First chop the pepper, wash the spinach, and get all the ingredients out—this one cooks fast. Whisk eggs, basil, milk, and pepper with a fork for about 15 seconds. Chop garlic finely or set the jar of chopped, prepared garlic nearby.
- Time to cook: At the stove, in 2 pans at once, (or making 1 at a time) set large nonstick skillets over medium-high heat. When the pan(s) is warm, pour olive oil in and swirl around. Add garlic and red pepper and sprinkle with Adobo, sautéing for about 2 minutes.
- Add the spinach and cover with a lid for about 1 minute. Remove the lid, pour half of the egg mixture into pan, swirling it around to cover the entire pan surface. Turn the heat to low and cover with a lid for 2-3 minutes until eggs are almost set. Remove lid, add feta to half of the egg omelette and then fold it over on top of the feta cheese. Replace the lid for a final minute, turning off the heat.
*Repeat with the rest of the egg mixture if you haven’t cooked 2 at the same time.