By David Harbilas
One of the challenges of writing a menu is in finding seemingly new ideas within old or familiar dishes.
I’m currently working for a friend who has decided to open a restaurant, and we will be serving brunch over the weekends.
It will be a Mediterranean theme, with an emphasis on Turkish food, which is far less “foreign” than some would think.
Many ingredients used in Greek cooking are used in Turkish cuisine, one of them being feta. Tomatoes are used widely, and here I’ve opted to use them in a simple omelet.
Makes enough filling for three omelets
- 3 tomatoes, peeled, seeded, and diced
- 1 large zucchini, seeds scooped out and shredded
- 1 shallot, diced
- 1 garlic clove, smashed
- 1 cup feta cheese, crumbled
- 2 eggs
- salt and pepper to taste
- olive oil for cooking
Heat about 3 tablespoons of olive oil in a saucepan over medium-high heat. Add the zucchini and cook until soft, about 3 minutes. Add the shallot and cook for 1 minute. Add the garlic clove and cook for 1 minute. Add the tomatoes and reduce the heat to medium. Cook for about 10 minutes, until the tomatoes have released a lot of their juices and the entire mixture resembles a thick sauce.
Remove from the heat and cool. Scramble the eggs with a fork and whip for about 30 seconds or until slightly airy and light. Heat a non-stick skillet over medium high heat with a little olive oil. When the pan is very hot, add the eggs. Using a plastic spatula, move the eggs in the pan, bringing them from the center to the edges–the point to this is that the eggs will cook fastest at the edges, so you’re moving the coolest eggs to the edge and the hottest to the center, allowing them to cook a little more evenly.
When the omelet has begun to set a little, reduce the heat slightly. Add the tomato-zucchini mixture to the center of the omelet and top with the feta. Continue cooking until nearly all of the eggs have set. Slide the omelet onto a plate, and using the edge of the pan, fold it over neatly into a half-moon shaped package, Serve.