Once in a while, I try to take it easy on Sunday. One does not have to always be hyperactive and a perpetual busy bee to feel alive and content. So, here is an easy post for an easy recipe on a laid-back Sunday. My Feta Omelet with a Kick.
I’ve gone super simple for breakfast, and cooked an omelet. Now you’re thinking just eggs and milk, and I already can see you rolling eyes from here. Well, no, it’s not just eggs and milk, but I can promise it’s not much more complex either, and it remains totally suitable for vegetarians. Small details added-up together make in the end quite a tasty little recipe that you can put up in less than 5 minutes. My secret combination? Wait, if I tell you, it’s not a secret anymore. But I’m nice, so I’ll share, okay la! Big crumbs of Greek Feta cheese, salt, scallions for a slight Asian touch, and Cayenne pepper for the fun and increased flavor in the mouth. First time I made it, but certainly not the last.
- 1 egg, beaten
- the same amount of milk
- vegetal oil for the pan
- salt to your taste
- scallion (10 cm of one green leaf, chopped)
- 2 to 3 pinches of Cayenne pepper flakes
- In a small bowl, beat the egg with the milk.
- Heat oil in your pan.
- Pour the egg mixture and wait till it starts to coagulate before you add salt.
- Chop the scallion and spread over the eggs.
- Sprinkle the Cayenne pepper flakes.
- Slightly fold the edges of your omelet with a fork and finish cooking up.
- Serve immediately. Cannot go easier!
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Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.