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Recipe

Feta cheese and balsamic glazed onion omelet

20 min • 2 servings •
Andrew Sachs
Golden omelet filled with sautéed onions, mushrooms, and crumbled feta on a white plate, with a skillet and ingredients in the background.

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.

Ready

  • 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

    • Set

  • medium sized bowl
  • skillet or frying pan (for onions)
  • non-stick frying pan (for omelet) with top
  • fork or whisk

    • Go!

  • 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

    • Recommendations

    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.

    balsamic eggs feta omelet

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