Greek Style Eggs with Tomatoes (Avga Me Domates) Recipe Ingredients:

• 1/2 cup olive oil
• 1 medium-sized and diced onion
• 1 1/2 lbs. ripe, peeled and sliced tomatoes
• Salt
• Pepper
• 1 teaspoon sugar
• 6 whole or beaten eggs

Instructions on How to Prepare Greek Eggs With Tomatoes:

Heat oil in a large frying pan.  Add the onion and cook until soft.

Add tomatoes, salt, pepper and sugar. Simmer for 30 minutes or until tomatoes are soft.

Add the eggs, whole, or beaten.

Cover and cook for about 3 to 4 minutes.

Serves 3 to 4.

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Omeleta me Karoni Recipe Ingredients:

• 2 tablespoons Greek olive oil
• 1 cup chopped onion stalks, ramps, or scallions
• 4 large eggs
• Salt, to taste
• Pepper, to taste

How to Prepare Greek Omelet With Green Onions:

Add the olive oil to a skillet and set the heat to medium-low. After about a minute, add the onion stalks and saute for a few minutes or until soft.

While the onion stalks are sauteing, crack the eggs into a bowl and season with a pinch of salt and pepper. Whisk together until scrambled.

Raise the heat to medium and pour the egg on top of the ramps so that the eggs cover the entire surface. After a minute or two, lower the heat back to medium-low. Cook until the eggs are set. When they are, transfer the omelet to a plate and cut it into portions.

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Greek Style Village Omelet (Avga Horiatiki) Recipe Ingredients:

• 1/2 pound asparagus (thin stalks are best)
• 2 tablespoons Greek olive oil
• 1 tablespoon fresh lemon juice
• Salt, to taste
• Pepper, to taste
• 4 large eggs, beaten with a fork
• 1 tablespoons fresh, chopped herbs such as thyme parsley, dill, or chives

Instructions on How to Prepare Greek Village Omelet:

Break off the hard stalks at the ends of each of the asparagus stalks with your fingers. Cut into 1-inch pieces.

Add the olive oil to a skillet and set the heat on medium. Add the asparagus and sprinkle with lemon juice, salt, and pepper. Sautee for 2 minutes or until the asparagus starts to get tender. Add the eggs and make sure the eggs cover the asparagus completely. Set the heat on low.

Once the omelet has set slightly, lift up one corner with a spatula so that the uncooked egg on top works it’s way to the bottom. Flip the omelet after another minute passes. Cook on this side for another few minutes until the omelet is set all the way through.

Sprinkle the omelet with the fresh herbs just before serving.

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Greek Style Omelet with Greens (Omeleta me Horta) Recipe Ingredients:

• 1/3 cup Greek olive oil
• 3 scallions, trimmed and chopped
• 3 cups mixed greens, such as spinach, sorrel, and arugula
• 1/2 cup chopped, fresh parsley
• 6 large eggs, beaten vigorously
• Salt and Pepper, to taste
• Feta cheese, to garnish

Instructions on How to Make Greek Style Omelet With Greens:

Preheat oven to 350 degrees Fahrenheit.

Add oil to a large skillet and heat over medium for a minute or two. Add the scallions and sautee for two minutes. Add the mixed greens and saute for a minute, or until the greens are wilted. Add the parsley and saute for another minute. Stir in the eggs and season the mixture with salt and pepper. Cook the omelet in the pan over medium-low heat for five minutes. Transfer the pan to the preheated oven and bake for five minutes or until the omelet starts to bubble. Serve with feta cheese, if desired.

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Recipe for Greek Quiche (Sfougato from Greek Island of Rhodes) Ingredients:

• 1 tablespoon Greek olive oil
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1/2 pound ground beef
• 1 zucchini, chopped
• 1/2 cup chicken broth
• 1/2 teaspoon dried Greek oregano
• 4 large eggs, scrambled
• 1/3 cup crumbled feta cheese
• Salt, to taste
• Pepper, to taste
• 2 tablespoons fresh, chopped Greek herbs such as parsley, dill, or chives

How to Make Quiche from Rhodes:

Pour the olive oil into a deep skillet and set the heat to medium. Let the oil warm for about a minute and then add the onion. Saute until soft, which should take about five minutes. Add the garlic and cook for another minute.

Add the beef and saute for about five minutes, or until the beef is cooked all the way through. Break the beef apart into small pieces using a wooden spoon as it cooks.

Stir in the zucchini, chicken broth, and oregano. Cover the pan and reduce the heat to low. Simmer the mixture for about thirty minutes or until the zucchini is soft.’

Spray a casserole dish with nonstick cooking spray. Preheat the oven to 350 degrees Fahrenheit.

Transfer the mixture form the skillet into the casserole dish.

Pour in the eggs, add the feta cheese, and then sprinkle with salt, pepper, and the fresh parsley, dill or chives. Place in the oven and cook until the mixture is set. This should take about 25-30.

*Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Eggs with Zucchini (Avga Kolokithia) Recipe Ingredients:

• 2 pounds zucchini
• 1/2 cup butter
• Salt
• Pepper
• Chopped , fresh parsley
• 6 beaten eggs
• 4 tablespoons grated cheese

Directions on How to Prepare Greek Style Eggs With Zucchini:

Wash the zucchini and cut in thick slices.

Heat the butter in a large frying pan; add zucchini, salt, pepper and chopped parsley. Cover and cook for about 30 minutes on oven bake at 375.

Add eggs; sprinkle the cheese over the top and cook, covered, for 3 to 4 minutes.

Serves 4.

Note: Cook 2 tomatoes, peeled and finely diced with the zucchini for more flavor and color.

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Greek Style Cheese Omelet (Omeletta Me Tiri) Recipe Ingredients:

• 1/3 lb. Kasseri, feta, or other Greek cheese
• 4 tablespoons butter
• 6 beaten eggs
• Pepper

How to Prepare Greek Cheese Omelets:

Cut cheese in thick slices.

Heat butter in a frying pan and fry cheese until golden brown. When one side is brown, turn.

Add eggs and cook over a low heat until firm.

Sprinkle with pepper.

Serves 4.

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• 3 small trimmed artichokes
• 1 cup fresh or frozen green fava beans
• Olive oil for frying
• 1 medium sliced onion
• 1-2 cloves, minced garlic
• 4 eggs
• 1 1/2 cups sliced (optional) spicy sausage or loukanika (Greek sausage)
• Salt and Pepper, to taste
• Fresh chopped parsley

Directions on How to Make Greek Omelet With Artichokes and Fava Beans:

Halve the artichokes and slice each half into 4 segments. Wipe dry with paper towels.

Blanch the fava beans for 5 minutes in boiling water, and then plunge into cold water. Drain and reserve.

In a heavy skillet, heat the oil over medium heat and sauté the artichokes, onion, and fava beans. When the vegetables are tender, about 15 minutes, add the minced garlic and sauté briefly.

With a slotted spoon, remove the vegetables from the skillet, leaving as much of the oil in the skillet as possible. Pass the oil through a fine sieve, wipe the skillet with paper towels, and pour the oil back into the skillet.

Beat the eggs lightly. Heat the oil over low heat and pour the eggs into the skillet. Add the sautéed vegetables and sausage slices, and season with salt and pepper. Stir the egg mixture with a fork for a few seconds, until the omelet begins to thicken. Continue cooking for about 1 minute, or until the omelet is almost firm and starts to brown on the bottom. Carefully slide the omelet onto a plate, invert the skillet over it, and turn over. Sauté the omelet for a few seconds on the second side.

Transfer to a serving dish, sprinkle with chopped parsley, and serve immediately.

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Greek Omelet With Sausage and Potatoes (Omeleta me Loukanika ke Patates) Recipe Ingredients:

• 3 tablespoons Greek olive oil, divided
• 1 shallot, chopped
• 2, 4-inch Greek sausages (loukanika) – cut into 1/4 inch slices
• 2 medium potatoes – peeled, boiled, and diced
• 5 large eggs, beaten
• Pepper, to taste
• 2 tablespoons fresh, chopped parsley

Instructions on How to Make Greek Omelet With Sausage and Potatoes:

Drizzle two tablespoons of the olive oil into a skillet and set the heat to medium. Add the shallot and saute until soft, which should take about five minutes. Add the sausage and cook for about five minutes, or until cooked all the way through. Remove from the skillet and set aside.

Add the rest of the olive oil to the skillet and pour in the eggs. Put the heat on low and cook the eggs until firm. Sprinkle with pepper and top with the sausage mixture. Sprinkle with fresh parsley just before serving.

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Ingredients:

• 1/2 cup olive oil
• 4 large eggs
• Salt and pepper, to taste
• Bread, for dipping

How to Prepare Greek Fried Eggs:

Add olive oil to a large frying pan. Set the heat on the stove to medium, and let the oil heat for a few minutes. When oil is hot, add whole, cracked eggs one at a time.

Raise the heat to medium high and cook the eggs for a minute or two until the whites actually turn white. Lower the heat to medium. Using a spoon or small ladle, baste the eggs with the hot oil until the tops are cooked with the consistency you desire. If you like the yolk to remain a little runny, you’ll only need to baste the tops for a minute or two. For thoroughly cooked yokes, you’ll need to keep them in the pan a little longer.

Spoon the fried eggs onto each plate – make sure to serve each with plenty of olive oil! Sprinkle with salt and pepper, to taste, and make sure you serve it with plenty of fresh bread.

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Greek Style Scrambled Eggs (Kayianas) Recipe Ingredients:

• 3 tablespoons Greek olive oil
• 1 small shallot, chopped (or 1/2 small onion)
• 1 garlic clove, chopped
• 2 medium, ripe tomatoes – chopped (remove some of the seeds)
• 10 pitted Kalamata olives, chopped
• 4 large eggs, scrambled
• Salt, to taste
• Pepper, to taste
• 1/3 crumbled feta
• 1/2 teaspoon dried Greek oregano
• 1 tablespoon chopped, fresh parsley

How to Make Greek Style Scrambled Eggs:

Drizzle the oil into a large skillet and set the heat on medium. Add the shallot and saute for 2-3 minutes, or until soft. Add the garlic and saute for another minute. Set the heat to medium-low and then add the tomatoes. Cook until the tomatoes soften. This should take about five minutes. Stir in the olives with a wooden spoon and cook for 1 minute. Raise the heat to medium again and then pour in the eggs. Season with salt and pepper and stir the ingredients together until the egg starts to set. Stir in the feta and sprinkle with oregano and parsley. Keep stirring until the eggs are cooked all the way through. Serve immediately.

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Greek Style Scrambled Eggs With Saffron Recipe Ingredients:

• 1 tablespoon Greek olive oil
• 4 large eggs, scrambled
• 1/4 teaspoon ground saffron
• 1/2 teaspoon onion powder
• Salt, to taste
• Pepper, to taste
• 2 tablespoons finely grated Kefalotiri or other Greek cheese
• 2 tablespoons fresh, chopped parsley

How to Make Greek Style Scrambled Eggs With Saffron:

Drizzle the olive oil into a frying pan. Set the heat to medium and let the oil warm for 1-2 minutes.

Pour in the scrambled eggs. Sprinkle with saffron, onion powder, salt, and pepper. Gently scramble in the pan with a wooden spatula so that the ingredients are combined.

When the eggs are nearly set, sprinkle in the cheese and parsley. Serve immediately.

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Greek Style Country Vegetable Omelet Recipe Ingredients:

• 1 pound zucchini, washed, trimmed, and chopped
• Salt, to taste
• 5 tablespoons Greek olive oil
• 1 shallot, chopped fine
• 2 garlic cloves, minced
• 2 large tomatoes, seeded and chopped
• 5 large eggs, scrambled
• 2 tablespoons grated Kefalotii or other Greek cheese
• 2 tablespoons fresh, chopped parsley

How to Prepare Greek Style Country Vegetable Omelet:

Place the chopped zucchini into a bowl and add a pinch or two of salt. Let it sit for about ten minutes. Drain the zucchini through a colander to remove the excess water.

Drizzle the oil into a deep skillet and set the heat to medium. Let the oil warm for 1-2 minutes.

Add the shallots and let them saute for about 2 minutes. Add the garlic and let it saute for another minute. Stir in the zucchini and let it saute for 2 minutes more.

Add the tomatoes and stir well. Let the mixture saute for about five minutes.

Pour the eggs into the skillet and make sure they disperse throughout. Set the heat to low and let the mixture cook for about 5 minutes, or until the eggs are set. Sprinkle the omelet with the cheese and parsley just before serving.

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