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Chef Ana Sortun is a vegetable genius. Here, she tops her superfast, Middle Eastern-style omelets with a delicious mix of escarole and feta that’s been seasoned with scallion and jalapeño. Slideshow:  More Omelet Recipes 

Chef Ana Sortun
Ana Sortun
January 2015

Gallery

Credit: © Christina Holmes

Recipe Summary test

total:
20 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix the za’atar with 2 tablespoons of the oil. In another bowl, mash the feta, scallion and jalapeño with 1 tablespoon of water until smooth.

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  • In a small nonstick skillet, heat 1 teaspoon of the olive oil. In a bowl, beat the eggs with the flour, salt and 1 tablespoon of water (it’s OK if a few lumps remain). Pour half the mixture into the skillet and swirl the pan to form a thin omelet. Sprinkle half the escarole and half the feta mixture evenly over the eggs; cook over moderately low heat until the escarole starts to wilt, the feta melts and the omelet is just cooked through, 3 minutes. Slide onto a plate and season with pepper. Repeat with the remaining oil, eggs, escarole and feta mixture.

  • Drizzle the za’atar oil over the omelets and serve.

Notes

If za’atar, the Middle Eastern spice blend, is unavailable, stir 2 tablespoons of olive oil with 1 teaspoon each of sesame seeds and dried oregano.

Suggested Pairing

Zesty, light-bodied Spanish white wine goes well with this spicy egg dish.

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