Feta cheese and balsamic glazed onion omelet
This morning I paid tribute to our local, cosmopolitan cuisine in an off-the-cuff omelette that was part Greek, a dash of Italian, a hint of Mexican and, above all, a good dose of GreatGrub.
- 4 eggs
- 8 oz feta cheese, chopped into small pieces
- 1 medium red onion, chopped
- 1 Tbl balsamic vinegar
- Touch of milk (aprox 1 tablespoon)
- Dash of tabasco sauce, (optional)
- Pinch of salt
- Olive oil
- medium sized bowl
- skillet or frying pan (for onions)
- non-stick frying pan (for omelet) with top
- fork or whisk
- Coat the bottom of the skillet with olive oil and over a medium heat saute the chopped onion until tender and golden (aprox 5 minutes).
- Add balsamic vinegar to onion and a pinch of salt and stir well. Note that you can add more balsamic according to taste.
- Remove from heat and set aside.
- Crack eggs into a medium sized bowl.
- Add a touch of tabasco, milk and a pinch of salt and beat with a fork or whisk until eggs are mixed.
- Coat the bottom of a non-stick pan with olive oil and preheat over a medium heat.
- Add egg to the pan.
- Add the feta cheese to ½ the eggs _(leaving room to fold the top over)
- Add the balsamic glazed onion over the cheese.
- Reduce heat to medium low and cover for 3 minutes.
- Remove cover and check eggs.
- Once the eggs are cooked through, fold the empty half over the half with the onion and cheese.
- Remove from heat and serve
What you should know
I find that tabasco sauce is a wonderful and subtle flavoring for eggs and provided you use just a dash does not make the eggs spicy.