Greek Taverna Omelet

Eggs are a versatile ingredient and in Greek cooking, they are used in a multitude of ways: there’s eggs in Avgolemono Sauce, eggs are often included as binder for meatballs or fillings for phyllo pies, there’s desserts, Easter eggs and of course, the many egg  and omelet dishes.

We love “avga matia” (sunnyside up), we fold cheese filling into a more French style omelet and we love scrambled omelets (like Strapetsatha). Greeks have Sfougato (baked omelets) and we love eggs so much that we have them for breakfast, lunch or dinner!

It is not uncommon for a taverna to serve egg dishes to its patrons  and Greeks do enjoy egg dishes in the evening. This recipe is inspired by a northern Greek offering that includes Pastourma in the mix. This charcuterie is found in Greece, Turkey, Middle East and north Africa and the combo of spices that surround the meat are very aromatic. An exotic blend of fenugreek, allspice, garlic, paprika and cumin transport you to the central markets of the Balkans.

The other inspiration of this dish is from the island of Andros, located in the Cyclades. Frutalia is synonymous with Andros and it’s know well known throughout Greece. Basically, it’s an omelet with sausages and potatoes and beyond that, you may add your own touches.

On the day I made this omelet, I used a wonderful, smoked sausage called Kabanos (Polish) but you can use whatever you like. The potatoes used here were leftover roasted Greek potatoes and that speeds up the making of this dish. I like the tart and briny combo of using both Feta and Graviera cheeses, some onions, peppers sweeten the mix and behold, a quick, delicious egg dish is on your table. Enjoy!

Greek Taverna Omelet

(serves 2 or 4 as a meze)

6 large eggs

1/3 cup evaporated milk

1/4 cup chopped fresh chives (or scallion greens)

1 tsp. fresh thyme leaves (or 1/2 tsp. dried oregano)

pinch of sea salt and fresh ground pepper

2 Tbsp. olive oil

1 small onion, diced

1/2 green (or red) pepper, sliced

1 sausage, cut into rounds or long sticks

1 cup leftover roast potatoes, diced

1/2 cup crumbled Feta cheese

4-6 slices of Pastourma

1/4 cup grated Graviera cheese

1. Crack your eggs and empty in a medium bowl along with the milk, salt, pepper, thyme and chives. Whisk well and set aside.
2. Place a medium non-stick skillet on your stovetop over medium heat and add the olive oil and lightly brown the sausage and remove from the pan and reserve. Now add onions and peppers, a pinch of salt and sweat for 5 minutes.
3. Add the potatoes, stir in and cook for a minute then add the beaten eggs, Feta and sausage and stir until some curds form. Now top with Graviera, slices of pastourma and cover. Cook covered for 2-3 minutes or until the top of the omelet has set.
4. Slide the omelet out of the skillet and onto a plate, allow to cool for a minute. Add fresh ground pepper and serve with good crusty bread.

Note: Top with your favourite salsa or top with the sauce my Dad calls “mantza”.