Greek Omelet

Classic breakfast with a Greek twist.




4 oz shaved Lamb Slices (gyro meat) 4 tablespoons olive oil, divided 2 cloves garlic ¾ teaspoon Greek oregano ¼ teaspoon dried basil ½ teaspoon dried Parsley ¼ teaspoon paprika ¼ teaspoon pepper pinch salt 5-ounce spinach, washed, stemmed, and dried ½ cup onions diced ¼ cup tomatoes diced 1 tablespoon butter 4 eggs ¼ cup milk ⅓ cup feta cheese, crumbled

Nutritional information

No nutrition information available


Cut Lamb to Desired length, heat 1 tablespoon olive oil in a 4 to 6-inch nonstick skillet. Sautee Lamb until brown. (Or buy precooked lamb slices for gyros) Combine Greek oregano, basil, parsley, paprika, pepper, and salt. Set aside Pour 3 tablespoons olive oil into another non-stick skillet. Thinly slice 2 cloves of garlic. Place garlic in cold oil and bring up to heat slowly. Sautee until garlic is just golden. Remove garlic from pan and add spinach, onions and tomatoes. Sweat. Remove from pan. Beat 4 eggs and milk until smooth, add about half of spice mixture. Add 1 tablespoon butter to spinach pan. On medium-light heat, pour in the egg mixture. Once the bottom of the omelet has set Add spinach, onion, tomatoes, and lamb and crumbled feta cheese. Sprinkle with half of spice mixture or to desired taste. Broil omelet until cheese starts to melt. Remove from broiler and fold into half moon shape on to plate. Sprinkle sautéed garlic slices, and rest of spices over top of omelet.