“In Greece, eggs are eaten as a meal later in the day,” according to the writers of Olives, Feta, Phyllo & More by the Holy Trinity Greek Orthodox Cathedral.
Greek Island Omelet
From Matina Nicholas in Olives, Feta, Phyllo & More: Classic & Contemporary Greek & American Cuisine.
1/4 onion, chopped
1/4 cup canned artichoke hearts, rinsed and drained well
9-ounce bag fresh spinach
1/4 cup plum tomatoes, chopped
dash of black pepper
2 tablespoons pitted ripe olives, rinsed and sliced
Spray small non-stick skillet with no-stick cooking spray. Heat over medium heat until hot.
Cook and stir onion 2 minutes until crisp-tender. Add artichoke hearts. Cook and stir until heated. Add spinach and tomatoes; toss briefly. Remove from heat. Transfer vegetables to small bowl.
Wipe out skillet and spray again with cooking spray.
Whisk eggs and pepper in medium bowl; add olives. Pour egg mixture into hot skillet. Cook over medium heat from 5 to 7 minutes. As eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so uncooked portion flows underneath.
When eggs are set, spoon vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide omelet onto serving plate.