Having breakfast for dinner is a huge hit especially on nights when you are entirely too busy to plan out and cook an entire meal. Everyone’s had pancakes or sausage, but have you ever had Mediterranean eggs. It’s a new spin on an old-fashioned idea of the omelet. Of course, you can modify this recipe any way that you like, but it’s quick and easy and it tastes oh so good. My favorite way to modify this recipe is to use butter instead of olive oil, to double the basil, to add shallots, to add slices of black olives, and to serve warm with a few crumbles of feta cheese on top.
- one teaspoon of olive oil or vegetable oil
- four medium green onions chopped
- one medium tomato chopped
- one tablespoon of chopped fresh basil
- 4 eggs thoroughly beaten
- a pinch of ground black pepper
- (optional) a tablespoon of feta cheese
- Heat the olive oil in an 8-inch nonstick skillet or cast-iron skillet over medium heat.
- Cook the onions in the oil until starting to become wilted while continuously stirring.
- Stir in the tomatoes and basil at this point and cook for an additional minute. Make sure to stir continuously until the tomatoes are heated through. Try not to scorch the tomatoes or the onions.
- Make sure the eggs are beaten thoroughly with a fork or wire whisk and then pour over the tomato mixture.
- When the mixture begins to set , gently lift the side of the omelet with a spatula so that then uncooked portions can flow to the bottom. Do not constantly stir.
- Cook for three to four minutes or until the eggs are thickened throughout but still moist. Then sprinkle the top with pepper and feta cheese if you like.
- Serve warm with garlic and parmesan bread and a dry red wine. This serves 2 people. Double the recipe for a family of four.
- This is a very flexible recipe which is intended to be quick, nutritious, and easy to make with very little ingredients. However alternative things that can be put in the tomato mixture include, garlic, shallots, diced green peppers, sliced black olives, sliced green olives, feta cheese, blue cheese, parmesan cheese, rosemary, oregano, parsley, diced jalapeno, diced red peppers, carrot shreds, zucchini shreds, and so much more.
- This recipe as it is can be topped with feta cheese to add a little oomph to it. Alternatively blue cheese may be to your liking.
- To make this recipe even quicker, keep diced tomatoes, diced onions, and fresh table basil chopped in the refrigerator ready to just dump. Also, buying eggbeater eggs will reduce the cholesterol in this product and make it quicker to cook.
- It is difficult to keep this for longer than three days, but if you wish to save the recipe, place it in an airtight container inside the refrigerator. It should last for up to three days. It does not freeze well.
- This recipe as it is has 190 calories, 13 grams of fat, 13 grams of protein, 5 grams of carbohydrates, three of those are sugar.
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