Greek Vegetable Omelet
| Yield: | 4 Servings |
| Categories: | Breakfast |
| 3 | tb | Olive oil, a good one |
| 1/2 | Onion, chopped | |
| 1 | Green bell pepper, scrubbed, stemmed, and seeded, then cut in 1/4 inch (6 mm) strips | |
| 1 | ts | Fresh sweet basil, minced |
| 1/4 | c | Parsley, minced fresh |
| 2 | md | Boiling potatoes, cooked until tender, sliced in 1/4 inch rounds |
| 6 | Eggs, well beaten | |
| 3 | tb | Parmesan cheese, grated, or kefalotyri cheese |
| Freshly ground black pepper | ||
| Sliced ripe tomatoes |
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