Mediterranean Summer Series- Garden Omelet

Hello! It’s been a while.

I haven’t neglected the blog, but I definitely should have stayed on top of it a little more. We just got back from the most random road trip, and it went something like this: Lake Tahoe → Reno → Carson City → back to Lake Tahoe → Pollock Pines → back to Tahoe… and then I surprised David and Lucky with, “We’re driving 7½ hours to Las Vegas!”

Now, in hindsight, I probably should have thought that one through a little better. Leaving at 11:00 p.m. with a dog and heading somewhere that was about to reach 115°F wasn’t exactly my smartest idea. Thankfully, we made it work. We kept Lucky cool the entire time, made frequent stops, and made sure he stayed far away from the scorching pavement. It definitely wasn’t ideal, but it was okay. Then we went to San Diego, and Los Angeles for really good Georgian food, and then home. I never thought I would say this, but I really missed Pollock Pines.

Now that August is here, I decided during all those hours on the road that it was the perfect time to pay tribute to our garden with a Mediterranean Summer Series. Tonight’s recipe is the first of many, and I can’t wait to share what’s coming next.

If you know the Maniates, you know we love our omelets. I grew up watching my dad make his famous omelets, and now I love making them myself. He almost always adds sweet potatoes to his, but this time I wanted the fresh summer vegetables to be the stars of the dish.

I used Japanese eggplant, cherry tomatoes, green onions, purple basil, and Fresno chilies from our garden, along with fresh spinach, eggs, and simple seasonings.

The end result? Absolutely heavenly.

Make this omelet with us!

 

Garden Fresh Mediterranean Omelet

Servings: 4

Ingredients

• 3–4 tablespoons extra virgin olive oil
• 5 eggs, whisked
• 1 Japanese eggplant, sliced into 1-inch rounds
• 2 cups fresh spinach
• 1 handful grape or cherry tomatoes, halved
• ¼ cup chopped green onions
• 1 Fresno chili, thinly sliced (seeds removed), optional
• 1 handful fresh basil leaves, thinly sliced
• Salt and freshly ground black pepper, to taste

Method

1. Heat the olive oil in a large skillet over medium heat. Once hot, add the eggplant, spinach, green onions, tomatoes, Fresno chili (if using), and basil. Sauté until the vegetables are tender and the spinach has wilted.
2. Pour the whisked eggs evenly over the vegetables, making sure they cover the entire pan. Season with salt, pepper, and any additional herbs or seasonings you enjoy.
3. Cover the pan with a lid and reduce the heat to medium-low. Cook until the eggs are set, checking occasionally. If needed, gently run a silicone spatula around the edges to loosen the omelet and prevent sticking.
4. Once fully cooked, serve immediately. I love finishing mine with a drizzle of extra virgin olive oil, a few extra basil leaves, and fresh feta cheese on the side.
5. And don’t forget the pita or warm focaccia—they’re the perfect accompaniment.

Kali Orexi!

Notes: 

• Add more olive oil to your pan if you think the veggies need it for a good saute.
• You can add in any cheese you love to this dish.
• If you want heat, add the chili, if you don’t remove it.
• The more fresh herbs and veggies you add to this, the better.