How to make a Mediterranean omelet ?!
Answers: Whatever the chef wants it to be but usually includes tomato and possibly basil or oregano, maybe roasted peppers, perhaps some feta cheese or maybe some other cheese.
Here is a good recipe I think you will like too:
http://www.bedandbreakfast.com/ppf/inn/6...
Basically you need tomatoes, feta cheese, green peppers, onions and kalamata olives. After that, whatever you want.
FRITTATA DI CAMPAGNA AL TALEGGIO (COUNTRY-STYLE OMELET)
8 lg. Eggs
6 oz. Taleggio cheese, cut into small cubes
1/3 c. Onions, finely chopped
1/3 c. Green peppers
1/4 c. Parsley, finely chopped
Salt
Ground black pepper
Extra virgin olive oil
Grill green peppers then peel and cut into julienne strips. In a skillet, saute the onion in oil until transparent, then set aside until needed. In a bowl, hand whip the eggs until frothy, then add the green peppers, salt, pepper and onions. In the same skillet (adding more oil if necessary), cook the omelet on both sides until still a little soft inside (alla lacrima or runny “like a teardrop”), but well-cooked on the outside. Set omelet on an oven plate and top with cheese. Bake in oven pre-heated to 300 F. until cheese has melted. Sprinkle with parsley and serve immediately. Serves 4.
ZUCCHINI FRITTATA (ITALIAN OMELET)
2 small cloves garlic
Olive oil
1 medium zucchini, thinly sliced
1/2 bunch basil, torn into pieces
8 eggs
2 Tbs. milk
Salt and pepper
1/4 C. Parmesan cheese, grated
Preheat the broiler. Crush some garlic. In a nonstick pan, saute the garlic in olive. Add the basil to the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper. Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed. Pour the egg mixture into sauté pan and let it sit for 1 minute. Pour the egg mixture into a casserole dish. Top with the Parmesan. Broil for 1 minute. Take out of broiler, let it cool and set in the pan for 5 minutes. When cool, invert a plate on top of pan and turn over. Slice and serve.
I am taking a giant leap here and assuming you mean a Frittata. One of the first things I learned to cook many years ago.
Put a medium size saute pan on the top of the stove over medium heat, a pan suitable to go into the oven. Turn the oven on to pre heat to 350F.
Prepare your toppings, could be: pancetta, mushrooms, pepperoni, Genoa salami, onions, sliced olives, marinated artichokes, shrimp, calamari, grated Parmagiano -Reggiano,
Cracked black pepper, pepperancino, sliced tomatoes. Your choice. This is not a specific recipe as to how much of this how much of that..just depends on what we have in the kitchen to go along with eggs. Of, course you will need a little salt & cracked black pepper to taste.
Add a little butter & olive oil to the pan
Switch 3 - 5 large eggs with a little cream or milk and add to the saute pan and add your toppings. As the eggs start to cook around the edges reduce the heat to minimum for about 2 minutes. Then put the pan in the oven for approx 5 minutes to finish cooking the toppings. Longer if you want but you don't want the eggs to toughen either.
It's really a pizza without the crust.
It's ready to serve.
Usually they omelets consist of Chorizo, potatoes, onions, olives, peppers and tomatoes. However most are made to your liking and some of the ingredients above can be ommitted.
Spanish Open-Faced Omelet
Yield: 6 servings
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup small diced red peppers
2 tablespoons small diced yellow peppers
1/4 cup small diced green peppers
Salt and freshly ground black pepper
1/4 cup peeled, seeded, and small diced tomatoes
8 large eggs
1/4 cup pitted black olives
3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
6 leaves basil, chiffonade
Preheat the oven to 400 degrees F.
Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.
Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.
Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.
Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet
2 big handfuls baby spinach
2 tablespoons butter
8 pieces sun-dried tomato packed in oil, drained and finely chopped
2 scallions, trimmed and thinly sliced
Kosher salt and freshly ground black pepper
6 large eggs
2 ounces goat cheese (1/2 a small log), cut into thin slices
Wash and dry the spinach then chop it coarsely.
Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.
Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.
Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.
Greek Potato Spinach and Feta Cheese Omelet
Yield: 2 servings
1 Idaho baking potato, peeled
4 tablespoons olive oil, divided
2 cloves garlic
1 (10-ounce) bag of spinach, washed, stemed, and spun dry
1/3 cup feta cheese, crumbled
4 eggs
1 tablespoon butter
Heat 1 tablespoon olive oil in a 4 to 6-inch nonstick skillet. In a food processor with grating attachment, grate potato. Transfer potato to skillet. Pat into thin pancake. Cook until golden on one side, 4 to 5 minutes. Turn pancake over and cook until golden on other side, 4 to 5 minutes more.
Pour 3 tablespoons olive oil into another non-stick skillet. Thinly slice 2 cloves of garlic. Place garlic in cold oil and bring up to heat slowly. Saute until garlic is just golden. Remove garlic from pan and add spinach. Cook until just wilted. Remove from pan.
Beat 4 eggs until just combined. Do not beat in too much air into eggs or the texture will be dry. Add 1 tablespoon butter to spinach pan. After foam has subsided, pour in the eggs. While stirring the eggs with a fork, shake the pan back and forth.
Once the bottom of the omelet has set, slide in potato pancake. Add spinach and crumbled feta cheese on top of potato. Run omelet under broiler until cheese starts to melt. Remove from broiler and fold into half moon shape. Sprinkle sauted garlic slices over top of omelet.
Hope these help. Good luck and enjoy.