Wednesday, January 30, 2008

Quick and Easy Wednesday: Mediterranean Omelet

Sometimes I have those kind of nights when I have 5 minutes and an empty fridge...but, aha, there's always a few eggs in there. Voila, dinner!

Here's what you'll need:
Olive oil
2 eggs/omelet
course salt and pepper
chopped veggies: I like red onion, red pepper, quartered grape tomatoes
Chopped kalamata olives
Chopped marinated artichoke hearts
Cheese (I like crumbled feta)
Minced parsley

Heat the olive oil in a saute pan over medium high heat; it should be hot, but not smoking. Saute vegetables until softened. Add a pinch of salt and pepper, olives, and artichoke hearts. Put vegetable mixture in a bowl and mix with cheese. Beat eggs and add a pinch of salt and pepper. Pour eggs into saute pan and roll in a circular motion, so that the eggs cover the entire surface of the pan. Once the bottom of the pan is covered, put the pan down and walk away...for 15-30 seconds. Once the egg is almost cooked through, put the vegetable mixture on half of the omelet. With a spatula, fold half of the omelet over the mixture and slide the omelet onto a plate.
With a simple salad, this is a great dinner!