Mediterranean Brunch for 2

Mediterranean Brunch for 2

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Mediterranean Brunch for 2

Mediterranean Omelette


1 teaspoon olive oil

1/2 cup freshly chopped tomato

1/3 cup thinly sliced, oil cured sun-dried tomatoes

2 garlic cloves, minced

1 tbsp Greek seasoning or freshly chopped basil, oregano or any garden fresh herb you like

1/2 teaspoon salt

6 large eggs, beaten

1/2 cup crumbled feta cheese


In a small skillet, heat the oil over medium heat. Add fresh tomatoes, sun-dried tomatoes, garlic,

herbs and salt. Sauté for 1 minute

Add the eggs to the skillet and gently move eggs around for 1 minute; flip and cook on other side

for just a minute or slide into a plate and flip back into pan on other side to finish cooking OR

slide under preheated broiler for just a minute

Warm Greek Style Potato Salad


2 baked potatoes (can be prepared ahead of time)

2 tbsp thinly sliced green onion

3 tbsp minced red onion

1/4 c extra virgin olive oil

Coarse salt and Cracked black pepper, to taste

Smash warm baked potato w/ back of fork, combine with reminding ingredients and serve warm or

room temperature. Add crumbled feta, if desired

Baklava Trifle


2 pieces baklava, each cut into 3 triangles

2 C Greek style yogurt

1/2 C honey, warmed

2 tbsp fresh mint leaves, for garnish


In a martini glass, parfait cup, small trifle bowl or any clear bowl or drinking glass, put 1/3 of the

yogurt, drizzle with some warm honey, top with a couple of pieces of baklava, some mint,

and repeat

Noon Cooking - January 6, 2014

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