Omelet Packed With Tomatoes, Broccoli & Peppers

Name: Omelet Packed With Tomatoes, Broccoli & Peppers
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 cup small broccoli florets; 3 Tbsp extra virgin Greek olive oil; 6 eggs; 2 Tbsp Greek yogurt; 1/2 cup shredded graviera or gruyere cheese divided; 1 red pepper (seeded and cut into 1-inch strips); 1 cup of cherry tomatoes (quartered lengthwise); Greek sea salt and freshly ground black pepper to taste; Chopped fresh flat-leaf parsley for garnish

WHAT IS GRAVIERA CHEESE? The term Graviera is used for many natural rind hard cheeses and is derived from the Swiss Gruyere, a cow’s milk cheese, which they resemble only in name. There are three Protected Designation of Origin Greek Gravieras: Agrafon, Kritis and Naxou. Graviera Agrafon, made on the Agrafa mountains of Central Greece, has evolved from earlier hard cheeses made with milk from nomadic herds that roamed in the area for centuries. When mature, this cheese has subtle, nutty flavor free of any sharpness. It is lightly salted and buttery and makes for an excellent table cheese.. Graviera Kritis is made on the island of Crete where there is a very long tradition of sheep herding. It is a hard cheese with a natural rind. It ages very well, developing a rich flavor after a few months in cellar. It has been a staple of the Cretan diet for a long time and a favorite of visitors. Its pleasant mellow flavor makes it ideal for a cheese plate, a great companion for red wines. From the island of Naxos in the Cyclades, under Venetian rule in the 1600s, comes another cow’s milk hard cheese, Graviera Naxou. Aged for a few months, it develops a rich, satisfying flavor with a hint of almond. Milder than the Gravieras made from sheep’s milk, Graviera Naxou goes well with subtle fruit such as pear. Look for Greek graviera in Greek and Middle Eastern Food Shops or at specialty cheese vendors.

RATING

SERVES

PREP TIME

10 min

COOK TIME

10 min

RECIPES

The Ikaria Diet

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Ingredients

1 cup small broccoli florets
3 Tbsp extra virgin Greek olive oil
6 eggs
2 Tbsp Greek yogurt
1/2 cup shredded graviera or gruyere cheese divided
1 red pepper seeded and cut into 1-inch strips
1 cup of cherry tomatoes quartered lengthwise
Greek sea salt and freshly ground black pepper to taste
Chopped fresh flat-leaf parsley for garnish

Instructions

Bring a medium pot of water to a rolling boil. Add a generous handful of salt and blanch the broccoli for about 30 seconds. Remove with a slotted spoon.
In a 10- or 12-inch (25- 30-cm) nonstick frying pan over medium flame, heat the olive oil.
Lower the heat. Whisk the eggs with 2 tablespoons water and the yogurt and pour into the frying pan, tilting back and forth for a few minutes so that the egg cooks evenly. As it begins to set, sprinkle in half the cheese. Season to taste with salt and pepper.
Cover the frying pan and cook the omelet over low heat for about 6 -8 minutes, or until set and lightly golden.
Flip into a large plate, scatter the vegetables, fold in half, scatter the rest of the cheese and parsley on the omelet, cut into wedges and serve.