Greek Style Omelatta

We’re all familiar with omelets. Some of us are familiar with frittatas… basically an omelette/quiche type of dish made by baking your scrambled eggs and veggie mixture in the oven. My mom and I love frittatas, so we make them pretty frequently. Rachael DeVaux, RD, is always posting delicious and drool-worthy pictures of her “Omelattas”. Omelattas? Hmmmmm. The first time I saw one, I was intrigued, but figured it was pretty similar to your standard omelets or frittata.

BOY, WAS I WRONG.

Little did I know, I was missing out on a delicious breakfast cloud of happiness. This thing came out of the oven with a perfectly browned outer crust, was JAM PACKED with delicious vegetables, but was so light and fluffy (like a cloud). It was also a cross between the two cook times; an omelet is typically done on the stove top in a few minutes, whereas my frittata recipes usually require about 30 minutes of bake time in the oven. This was the perfect cross between the two; it cooks for a few minutes on the stove top, and then bakes for just a few minutes in the oven.

I’ve made this recipe several times since the first day I tried it – it is easy, DELICIOUS, and insanely versatile. You can use whatever vegetables or protein you have on hand. You can make it southern style, Mexican, caprese, California style… there’s a ton of different combinations. Below is the recipe for the Greek style one that I made!

// gluten free // serves 1

ingredients:

2 whole eggs

1 egg white

splash of coconut milk

sliced red onion

diced red peppers

1 tbsp chopped chives

1 cup kale, stems removed

6 cherry tomatoes, diced

½ cup baby bella mushrooms

6 kalamata olives, sliced

4 artichoke hearts

1/8 cup crumbled feta

red pepper flakes  

directions: preheat oven – put on broil HIGH. Using a cast iron skillet – grease the skillet with cooking spray, ensuring you get the sides of the pan to prevent sticking. Prepare all of your veggies by cutting/slicing them ahead of time. Combine 2 eggs, 1 egg white, and splash of coconut milk. Scramble the mixture in a bowl until the egg whites are completely blended. Place all of your veggies in the skillet, and pour the egg mixture over them. Cook on the stove top for about 5 minutes. Transfer to the oven and broil for another 3-4 minutes, or until the outside starts to turn golden brown. *be careful with the broiler; make sure you’re watching it as it can burn quickly! Top with red pepper flakes, hot sauce, etc.