This recipe is from one of our Foodies, Master Chef Richard Campbell.
I have been making the Greek olive omelets.
First I beat three eggs. Then I add a splash of Sandeman’s sherry, heavy cream, light pinch of sea salt, and heavy grind of telly cherry black pepper in the beaten eggs. I sit the eggs aside.
I start by frying kasseri cheese cubes in EVOO, when the cheese starts to brown, I flip the cheese then add chopped salami, capers, chopped garlic, and chopped Olivasecca Olives, Salt Cured Dried Olives. When the cheese if brown on both sides,… I pour off most of the EVOO and add a bit of butter. Swirl it around the pan.
I add the beaten egg mixture and pull and swirl the eggs until they are mostly cooked.
I add sliced tomatoes and fold onto a plate.
I finish with lemon squeezed over the top.
I think that this omelet hits all of my taste areas.
I will try to get a picture but they usually get eaten before they can be photographed…
From our “Recipes of the Foodies of GreatOlives” Facebook page.