Recipes from around the world – Volume 2 - 2x2successteam.com

-plus more,For Garnish
6 lg eggs
1/3 c milk
1 salt and,Freshly Ground
-black peppe,r
2 T (sweet) butter,Unsalted
2 T fresh dill,for garnish
Recipes from around the world – Volume 2
If the feta is too salty, soak in cold water for 30 minutes. Drain
well and crumble into fine pieces. Combine, in a bowl, with the
scallions and paprika, then set aside. In a large bowl, whisk the
eggs, milk, salt and pepper, together, until frothy. Melt the butter
in a 10-inch omelet pan over medium heat. When the butter bubbles
rapidly, add half of the egg mixture and stir until it just begins to
set. Continue cooking until the eggs are almost completely cooked,
running a thin spatula around the edges to prevent sticking, about 1
1/2 minutes. Sprinkle half of the feta mixture on the omelet, then
reduce the heat to very low, cover, and cook for 1 minute more. Slide
the omelet onto a plate, folding it over if desired. Repeat with the
remaining ingredients making 1 more omelet. Serve at once, sprinkled
with more paprika and the fresh dill.
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