Brunch. A perfect weekend treat. A reason for grown-ups (or in our case, growing-ups) to drink before noon. An excuse to eat huge meals (because it counts for two). Paul and I love it.
This weekend we woke up, hit the farmer’s market, went of about an 18 mile bike ride, and then fixed a pretty massive brunch. Sometime on the ride, Paul said he was thinking omelets and we concluded the we had all the makings for a Mediterranean salad, so we’d just combine them for Mediterranean Omelets.
Served with mimosas with a splash of Chambord for us growing-ups. : )
This omelet was massive; perfect after our ride, since we were starving. Maybe a little full, but I’ll like omelets FULL of fillings!
- 3 eggs
- splash of milk
- handful of baby spinach
- 1 roasted red bell pepper, chopped
- 1/4 cup feta
- 1 tblsp. sliced black olives
- 1 fresh banana pepper, diced
- 1/4 cup onion, diced
- 1/4 -1/2 of a large tomato, chopped
- 1/4 of of a cucumber, chopped
- 1/2 tsp fresh oregano
- salt and pepper to taste
Lightly saute onions in a skillet lightly sprayed with olive oil or nonstick spray.
Then, warm a large skillet, or omelet pan, sprayed with olive oil on medium heat. Mix eggs, milk, and salt and pepper in small bowl as though scrambling. Pour onto warmed skillet, evenly.
Wait about a minute so that eggs begin to set, then begin adding ingredients on one half of the eggs. Fold he set, empty half of eggs over the side that is loaded up with stuffing. Let set a couple of minutes, then attempt to flip omelet so that other side can warm.
Transfer to a plate and enjoy!