During the day, when the narrow streets of Corfu City, Greece, are packed with shoppers and tourists, delivery trucks are forbidden. But at six o’clock in the morning Corfu City is a different town. Trucks are delivering fresh produce to restaurants and fisherman are pushing their carts along the streets. Elderly men are in the open-air restaurants along Liston Street, enjoying a coffee and eggs, reading the newspaper and discussing politics with their friends and neighbors. This is our favorite time of day on Corfu – interesting scenes and delicious foods; pretending we are locals. This isn’t really an omelet – it is a frittata – but that is how they are listed on the menus in Corfu City. Enjoy.
1 teaspoon olive oil
Half of a green or red (or combo) pepper, seeded and sliced thin
Handful slivered red onion
pinch black pepper, or to taste
pinch oregano, fresh or dried (they used dried on Corfu)
1 oz feta cheese, crumbled
Kalamata olives, as garnish, if desired
Heat the olive oil a small, non-stick, omelet pan over medium heat. Add the sliced peppers and onion and sauté until the limp and slightly brown, about 3 minutes. Meanwhile beat two eggs together in a small bowl the salt, pepper and oregano. Pour the egg mixture over the peppers and onions, swirling the pan to coat the bottom completely. Cook over medium-low heat until the eggs have cooked around the edges and carefully invert onto a plate. Slide the omelet back into the skillet, uncooked side down. Sprinkle feta cheese over the top and cook until just set, less than one minute. Side omelet onto clean plate to serve.
Saute the veggies in a little oil until just soft, then pour beaten eggs over.
Ready to serve!
Note: I usually make this in a ten-inch skillet and double the recipe. Plenty for two people for breakfast or brunch… or lunch… or dinner.
Corfu, in the morning
(This recipe was updated July 2015)