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Greek Omelette with Garlic Scapes, Tomato, Mushrooms and Feta

Here's how you make Greek Omelette with Garlic Scapes, Tomato, Mushrooms and Feta
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  • Servings: 2
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 6 eggs (pastured organic eggs, at room temperature)
  • Cream (splash)
  • Salt and black pepper
  • 1 tablespoon minced fresh dill weed
  • 5 garlic scapes, chopped
  • 8 to 10 mushrooms (brown crimini mushrooms, sliced)
  • 1 small tomato, chopped
  • Butter
  • 2 ounces crumbled feta cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Whisk together eggs, cream, dill weed, salt and pepper in a bowl and set aside.

  • Step 2: Heat a tablespoon of butter in a large 10-12-inch skillet and saute vegetables until tender; turn out and cool skillet.

  • Step 3: Heat another tablespoon of butter in the skillet and add half the eggs, swirling pan until the whites no longer run to the sides.

  • Step 4: Increase the heat a bit until it starts to set, then reduce heat and place half the toppings on one side of the omelette, folding the other half over.

  • Step 5: Cook a few minutes more until cheese softens and eggs are done.

  • Step 6: Repeat.

We hope you enjoy this recipe!

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