At a roadside diner in rural Pennsylvania, I came across a menu item I've never seen before: a "Greek omelet" made with feta and gyro meat. I took a shot in the dark and ordered it, and the result was exquisite.
'omelet' on Serious Eats
Partially translucent from a sticky and somewhat mysterious goo binding fried egg and bits of oyster, and slick with a sweet-and-sour ketchup-based sauce, the Taiwanese oyster omelet is a memorable dish that has a fervent following.
Partially translucent from a sticky and somewhat mysterious goo binding fried egg and bits of oyster, and slick with a sweet-and-sour ketchup-based sauce, the Taiwanese oyster omelet is one memorable dish that has a fervid following.
The Masala Omelette is different from regular omelets in that it incorporates spices and a generous amount of vegetables into the egg mixture.
An asparagus frittata with goat cheese and basil. Perfect for brunch, lunch, or a light dinner.
Sweet baby spinach and salty brined feta are a classic Greek combination that work together in pretty much any dish—and the frittata is no exception.
Spring is here, and with spring comes lovely fresh vegetables. There are many vegetables that can be happily folded into an omelet, but the size and shape of asparagus make them particularly ideal. Cooking the asparagus quickly in the same pan that you'll use to cook the omelet cuts down on dishes, so you can spend more time outside enjoying the spring weather!
[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes...