Side Pannel
Greek Vegetable Omelet
Ingredients List
- 3 tb Olive oil, a good one
- 1/2 Onion, chopped
- 1 Green bell pepper, scrubbed,
- -stemmed, and seeded, then
- -cut in 1/4 inch (6 mm)
- -strips
- 1 ts Fresh sweet basil, minced
- 1/4 c Parsley, minced fresh
- 2 md Boiling potatoes, cooked
- -until tender, sliced in 1/4
- -inch rounds
- 6 Eggs, well beaten
- 3 tb Parmesan cheese, grated, or
- -kefalotyri cheese
- Freshly ground black pepper
- Sliced ripe tomatoes
Directions
In a large skillet or omelet pan, heat the oil. Saute the onion and pepper
until they are soft and golden but not brown. Add the basil and parsley and
stir just to heat through. Lay the potato slices in the skillet,
distributing the onion, peppers and herbs throughout. When the potatoes are
heated through, pour the beaten eggs over all. Sprinkle with grated cheese
and set the skillet, uncovered, in a 350 F oven until the eggs are set
about 20 minutes. Top with a couple of grindings of black pepper and
garnish with sliced tomatoes. Serve with warm bread, olives, and wine for
an easy but elegant brunch.
until they are soft and golden but not brown. Add the basil and parsley and
stir just to heat through. Lay the potato slices in the skillet,
distributing the onion, peppers and herbs throughout. When the potatoes are
heated through, pour the beaten eggs over all. Sprinkle with grated cheese
and set the skillet, uncovered, in a 350 F oven until the eggs are set
about 20 minutes. Top with a couple of grindings of black pepper and
garnish with sliced tomatoes. Serve with warm bread, olives, and wine for
an easy but elegant brunch.
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