The Chew: Greek Rolled Omelet Recipe

The Chew: Greek Rolled Omelet

As he stated himself, Michael Symon may be a bit biased, but no one does a diner like the Greeks! He was thrilled to share a recipe that will make you want to say “opa!” He prepared a Greek Rolled Omelet in real time, which proved just how fast you can put this dish together. Diner food really does come together fast, which is what makes it perfect for home-cooking, and when paired with good rye bread, this omelet recipe is absolutely delicious!

To get the recipe, click next page!

The Chew: Greek Rolled Omelet Recipe Ingredients

• 4 large eggs
• 1/2 tsp fresh oregano leaves – finely chopped
• 1/2 C Greek feta
• 1 loaf crusty bread
• 1 tbsp unsalted butter
• 1 C baby spinach – sliced thin
• 1 ripe tomato – finely diced
• 2 tbsp olive oil
• kosher salt and freshly ground black pepper

The Chew: Greek Rolled Omelet Recipe Directions

1. Heat a 12-inch non-stick saute pan over medium heat
2. Add 1 tbsp butter and let it melt
3. Add the eggs to a large bowl and whisk together until well-beaten
4. Add the eggs to the pan and swirl, then season with salt and pepper
5. Keep swirling until the eggs set, about one minutes
6. Take off the heat, then add the oregano, spinach, feta, and tomato in an even layer
7. Cook for another 30 seconds, just until set
8. Start to loosen the sides of the omelet and then roll away from you before flipping onto a plate
9. Serve right away

For the Grilled Bread:

1. Preheat a grill or grill pan over medium heat
2. Brush both sides of the bread with olive oil
3. Put on the grill and let the bread char for about 2 minutes per side