Greek Omelette with Garlic Scapes, Tomato, Mushrooms and Feta
Created by Sue on July 6, 2013
- Servings: 2
- Prep Time: 20m
- Cook Time: 10m
- Recipe #10013
Ingredients
- 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
How to Make
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Step 1: Whisk together eggs, cream, dill weed, salt and pepper in a bowl and set aside.
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Step 2: Heat a tablespoon of butter in a large 10-12-inch skillet and saute vegetables until tender; turn out and cool skillet.
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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.
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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.
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Step 5: Cook a few minutes more until cheese softens and eggs are done.
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Step 6: Repeat.