Who knows a (my) Greek recipe - omelet with tomatoes?

Question

shall have the Best Answer!

Help:

It's delicious but you have to work at it - gets some time.

Answer 1

Omelet with Fresh Tomatoes (Kerkyraiki Strapatsada)

Serves / Yields: 2 - 3 persons

INGREDIENTS

3 tablespoons olive oil

450 gr. ripe tomatoes, peeled and chopped

1 teaspoon oregano, thyme or basil

salt and black pepper

pinch sugar

4 eggs, beaten a little with a fork

METHOD

Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs. Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates. Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes. Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.

Answer 2

Greek Omelette

Serves 2 or 3

- 4 eggs

- 2 tablespoons (25 mL) water

- Hot pepper sauce, to taste

- Freshly ground pepper, to taste

- 1 tablespoon (15 mL) olive oil

- 4 green onions, trimmed and chopped

- 1 plum tomato, seeded and chopped

- 1 tablespoon (15 mL) fresh mint, chopped

- 1/4 cup (50 mL) feta cheese, crumbled

1. In a bowl beat together eggs, water, hot pepper sauce and pepper.

2. In a large nonstick skillet, heat oil over high heat. Pour in egg mixture and cook over medium-high heat until edges are just set.

3. Sprinkle green onions, tomato, mint and feta cheese over eggs. Reduce heat to low, cover and cook until eggs are nearly set.

4. Using 2 spatulas, flip over opposite sides of omelette to meet in centre. Turn out onto a platter and serve.