Veronica's 3-egg Omelet w/BeachGirls Cucumber Dip |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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DH gives this omelet 4 stars (out of 5). He said it was very tasty and is a keeper for weekend breakfasts. We always have greek omelets when we go out for breakfast so I decided to try and recreate in my own kitchen. Ingredients:
1/2 tablespoon butter |
3 eggs |
1/8 cup milk |
1 dash ground cayenne pepper (optional) |
1 dash white pepper (optional) |
1 dash tabasco sauce (optional) |
salt |
1/4 cup feta cheese (crumbled) |
1/4 cup chopped onion (yellow or purple) |
2 ounces gyro meat (crumbled or cut into small pieces) |
1/4 diced tomato (optional) |
2 tablespoons cucumbers, dip (zaar's cucumber dip) |
Directions:
1. In a small mixing bowl, combine eggs, milk and seasoning.
2. Whip well until foamy.
3. In a skillet, heat the buter, add the gyro meat and onions.
4. Saute until the onions are tender and meat is heated through.
5. Add the eggs and cook until firm enough to turn over.
6. Flip over, sprinkle Feta Cheese (reserving 1 tsp) and tomatoes on top and cook for 1-1/2 to 2 minutes.
7. (cover so that the cheese melts slightly).
8. Fold in half and place on serving plate.
9. Top with 1/8 cup of BeachGirls cucumber dip, Cucumber Dip and the 1 tsp crumbled feta cheese.
10. Serve at once.
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