This particular little morsel is flavored with our Greek seasoning and topped with wilted arugula, sliced grape tomatoes, and feta cheese.
Okay, in full-disclosure, I am not an expert in omelet making. I break more than I perfect, but if you’re looking for expert advice, here’s a great tutorial. If you’re brave, here is my method:
- After whisking together all my ingredients, I spray down my omelet pan with olive oil spray and get it nice and hot.
- I pour in the omelet mixture working quickly to push the eggs toward the middle to set up.
- Once about 2/3 setup, I turn the heat down, hold my breath, and attempt to fold the omelet in half without making scrambled eggs. If I am successful in this endeavor, I’ll give the folded over omelet a complete flip in the pan. Of course, if I got this far, then I tend to get cocky and do the non-spatula, flick-of-the-wrist, pan flip.
- I top with arugula and turn off the heat. The heat of the pan and omelet will wilt the arugula.
- Finally, I slide it onto a plate and top with tomatoes, feta cheese and a few sprigs of fresh oregano.