Use fresh Greek feta cheese for a delicious feta omelet or tortilla. Different types of feta cheese have varying textures and flavors. Vegetables and herbs can be added, and low-fat feta and egg whites can be used for a healthier option. Cook in a nonstick, ovenproof skillet and bake until set. Feta omelets are a healthy and quick option for any meal.
When making a feta omelet, it’s best to use fresh, authentic Greek feta cheese made from sheep’s or goat’s milk. A feta tortilla will taste best when made with the freshest vegetables and herbs possible, but you might be forgiven for frozen vegetables when fresh isn’t available. For easier cooking and easier cleanup, it helps to make a feta omelette in a nonstick, ovenproof skillet that can go from stovetop to oven easily. Make sure you preheat the oven before starting the recipe so it’s hot when the omelet is ready to go in.
The type of feta cheese used in a feta omelet recipe or any other feta recipe can make a huge difference in the quality of the final product. Traditional Greek feta used to be made from sheep’s milk, but many varieties are now available that include blends of goat, sheep, or cow’s milk. Many countries make their own versions of feta cheese that differ in texture and taste.
French feta is made from sheep’s milk and tends to be creamy and delicate, while Bulgarian feta is spicier, more flavorful, and grassier. American feta is often made from cow’s milk and tends to be saltier, has a yellow tinge, and crumbles easily. Some feta cheeses are sold pre-crumbled or marinated, which can add extra comfort and flavor. However, most purists agree that the best feta is made with sheep’s milk or a combination of sheep’s and goat’s milk and sold in a container that retains some of its brine.
For those concerned with health, low-fat feta can be used, although some believe that the fillers used to reduce the fat in the cheese also reduce the flavor. Full-fat feta also tends to have fewer calories than other full-fat cheeses. Those concerned with the cholesterol content of eggs can substitute egg whites for some or all of the whole eggs.
Most omelettes are made with vegetables sautéed in a little oil in a skillet or skillet on a stove. Most any fresh vegetable pairs well with the tangy, distinctive flavor of feta. Some cooks add ham or sausage to the vegetable and feta cheese mixture, but this is optional. After the vegetables have been cooked to personal preference, about 6-8 beaten eggs are poured over the vegetables in the pan, depending on how much “egg” the cook prefers the omelet. While the vegetables and eggs are cooking, the mixture should not be stirred while the eggs are set, about 3-5 minutes.
Once the sides and bottom begin to form, the pan should be placed in the oven while the center is still wet. If the pan is not ovenproof, the handle can be protected with tin foil. Once the center of the omelet feta is set, it’s ready.
Feta omelettes are tasty alternatives to heavier meat first courses. They prepare healthy and quick appetizers for breakfast, lunch or a light dinner. As a bonus, many parents find that kids will eat omelettes readily, thus making it easier for kids to eat their veggies.
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