The perfect men’s Breakfast #5 — Omelet Greek
I have to say, unlike the omelet-American, this omelette I can call scrambled eggs for the weekend. In fact, it cooked very quickly and simply, but I personally prefer it on an industrial scale on the weekend and eat it in large quantities. It’s delicious, it’s very useful (it just a Fig of protein, healthy carbohydrates and fats), and it is easy to prepare.
For cooking scrambled eggs in Greek you will need:
- 4 eggs (we do from the heart);
- feta cheese (take that cheese, there are cheese products, it’s not!);
- olive oil (more for the entourage);
- tomatoes (I prefer cherry tomatoes, cut them quickly);
- green onion;
- spices to taste;
- dried Basil (to find extremely simple and costs little).
So, man, first we take the eggs and make them here a feint ears. Proteins separated from the yolks, and both substances are placed in different bowls. Add milk, spices, and salt, all of it well whipped or blender or by hand. Olives and onions are crushed, tomatoes or small cut, or in the case of the cherry in half. All this will put in a preheated frying pan with olive oil. See, there you can add a piece of feta cheese that it melted and soaked with tomato juice, and you can throw it in with the eggs. Carefully fry the onions, olives and tomatoes, pour it all thoroughly with the beaten eggs (whites and yolks). Add feta cheese, if not added, add greens and Basil, fry until cooked.
Now that’s all you can bring to the table.