Corfu Omelet 

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, but that is how they are listed on the menus in Corfu City. Enjoy.

Per omelet:
1 teaspoon olive oil
Half of a green pepper, seeded and sliced thin
Handful slivered red onion
3 eggs
pinch salt
pinch black pepper, or to taste
pinch oregano, fresh or dried (they used dried on Corfu)
1 oz feta cheese, crumbled

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 three 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 eggs 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.

Note: I make these omelets just as often with two eggs for one person. A three egg omelet will serve two.

Corfu, in the morning

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