Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Russian Ethnic
Eggs Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Feta -- Preferably Bulgarian
1/2 c Scallions (Green Onions)
-Finely Chopped
1 1/2 ts Sweet Hungarian Paprika
-Plus More For Garnish
6 lg Eggs
1/3 c Milk
Salt And Freshly Ground
-Black Pepper
2 tb Unsalted (Sweet) Butter
2 tb Fresh Dill -- For Garnish
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.
