Best Kittencals Greek Feta And Olive Omelette Recipes

KITTENCAL'S GREEK FETA AND OLIVE OMELETTE

Kittencal's Greek Feta and Olive Omelette image

yes baking powder you read correctly... this is the secret to the must fluffiest eggs! you may adjust all amounts to taste, since the feta cheese is highly salted I have left the salt as optional, if you really wanted to take this omelette to another level add in some fresh sauteed mushrooms slices :) --- also see my recipe#251220

Provided by Kittencalrecipezazz

Categories Breakfast

Time 17m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 tablespoon butter
4 large eggs
2 tablespoons whipping cream (or use half-and-half or 2 tablespoons cold water)
1/8 teaspoon baking powder
1/8 teaspoon dried oregano (or use 2-3 teaspoons chopped fresh)
1/4 teaspoon fresh ground black pepper (or to taste)
1 pinch salt (optional or to taste)
1/4 cup crumbled feta cheese
1/4 cup chopped pitted black olives

Steps:

In a bowl whisk eggs with whipping cream, baking powder, oregano and black pepper until well combined; allow to sit for 5 minutes.
In a medium skillet melt butter over medium heat until sizzling.
Whisk/stir the egg mixture one more time then pour into hot skillet; cook without stirring for 3 minutes or until almost set, gently lifting the edge of the eggs with a spatula to allow any uncooked egg to flow underneath.
On one side of the ometette sprinkle the feta cheese and olives.
Lift the uncovered half over the cheese and olives and cook for another 2-3 minutes.
Slide onto a plate.

Nutrition Facts : Calories 319.5, Fat 27.1, SaturatedFat 13.2, Cholesterol 475.5, Sodium 642.7, Carbohydrate 3.3, Fiber 0.6, Sugar 1.6, Protein 15.8

GREEK FETA AND OLIVE MEATBALLS

Greek Feta and Olive Meatballs image

This quick and easy recipe--prepares in less than 10 minutes and cooks in about 5--is so full of flavor. Ground lamb, feta, green olives and fresh herbs make a culinary explosion in you month. Place them on top jasmine rice.

Provided by drbellflower

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground lamb
1/2 cup chopped fresh parsley
2 tablespoons finely chopped onions
1/2 cup crumbled feta cheese
1/2 cup chopped green olives
1/4 cup chopped black olives
2 eggs
1 1/2 teaspoons italian seasoning

Steps:

Preheat oven's broiler.
Mix all the ingredients in large bowl.
Shape into medium sized meatballs--no bigger then a golf ball.
Place the meatballs two inches apart on a baking sheet.
Broil about 3 inches away from heat until they are golden brown on the top, about 3 to 4 minutes depending on the size of the meatball.
Turn the ball over and broil the other side.
Best served on Mediterranean jasmine rice or with cheese crackers and wine, a nice merlot.

KITTENCAL'S GREEK MARINATED TOMATO, OLIVE AND FETA SALAD

Kittencal's Greek Marinated Tomato, Olive and Feta Salad image

If you love Greek salads you will love this, it's an absolute must made with garden ripe tomatoes! I use the dressing from my recipe#66596 but you may use your own favorite dressing, the cucumber is only optional I like to add some in, plan ahead this salad must be chilled at least 3 hours before serving or up to 6 hours. Serve this salad with crusty bread on the side to dip into the juice, you may also serve the tomatoes with juice on a bed of lettuce.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup plus 2 tablespoons Greek salad dressing
3/4 cup feta cheese (broken into small pieces, do not crumble finely)
1 -2 tablespoon chopped fresh parsley
6 large roma tomatoes, chopped
1/2 small cucumber (peeled, seeds removed and chopped) (optional)
3/4 cup kalamata olive (pitted and sliced or use similar brined olives)
1 small red onion, thinly sliced (or to taste)
fresh ground black pepper (to taste)
salt (optional)
crusty bread (to serve on the side)

Steps:

In a large glass bowl stir together the dressing with parsley.
Add in feta pieces and all remaining ingredients (except black pepper, salt and bread) toss to combine and season with black pepper------ (don't be tempted to add in more than the stated amount of dressing as the tomatoes will release more juice when chilled, you just might find your salad swimming in too much liquid!).
Cover and refrigerate for a minimum of 3 hours or up to 6 hours.
Serve with crust bread.

Nutrition Facts : Calories 131, Fat 8.9, SaturatedFat 4.6, Cholesterol 25, Sodium 540.3, Carbohydrate 8.9, Fiber 2.4, Sugar 4.8, Protein 5.4

GREEK OMELET WITH FETA

Greek Omelet with Feta image

Say 'Greek omelet' with feta cheese, baby spinach leaves and chopped red onions! This Greek Omelet with Feta is the ideal dish for two on a busy day.

Provided by My Food and Family

Categories Home

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 cup tightly packed baby spinach leaves
2 Tbsp. chopped red onions
1/2 tsp. minced garlic
2 Tbsp. chopped seeded tomatoes
2 eggs
2 Tbsp. fat-free milk
1/4 cup ATHENOS Traditional Crumbled Feta Cheese, divided

Steps:

Cook spinach, onions and garlic in small nonstick skillet sprayed with cooking spray on medium heat 4 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes.
Whisk eggs and milk until blended. Add to skillet; tilt skillet to evenly coat spinach mixture. Cook 2 to 3 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with 3 Tbsp. cheese; cook 1 to 2 min. or until eggs are set but top is still slightly moist.
Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese; cut in half.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g