Open-Face Omelets with Spicy Feta and Escarole



This has quickly become my favorite weekend breakfast. It’s beautiful and so, so delicious. The za’atar olive oil was so yummy I think I could drizzle it on just about anything, but it went especially well with the salty feta. I definitely plan on using it as a finishing drizzle the next time I make white pizza. The original recipe calls for making this is 2 separate pans, or in 1 pan one after the other, which you can definitely do. I just made it in one pan to make it easy. David and I don’t mind sharing- one plate, 2 forks. If you do want to make 2 separate omelets, just divide everything in half.

from: Food + Wine
serves: 2

1 1/2 tablespoons za’atar*
2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 ounces sheep-milk feta cheese, crumbled (1/2 cup)
1 scallion, white and light green part only, finely chopped
1 jalapeño, de-seeded and sliced lengthwise- 1/2 minced and the other 1/2 sliced into half-moons

3 large eggs
2 teaspoons all-purpose flour
1/4 teaspoon kosher salt
3 cups shredded escarole**



In a small bowl mix the za’atar with 2 tablespoons of the oil. In another bowl, mash the feta, scallion and minced jalapeño with 1 tablespoon of water until smooth.




Beat the eggs with the flour, salt and 1 tablespoon of water (it’s ok if a few lumps remain).

In a medium nonstick skillet, heat the remaining 2 teaspoons of the oil over medium heat. Add the jalapeño slices and cook until slightly softened. Pour the egg mixture into the skillet over the jalapeños and swirl the pan to form a thin omelet. Let the eggs cook until a foundation has formed, then lift the edge of the omelet with a rubber spatula and tilt the pan towards you so that some of the uncooked egg goes to the bottom (this lets the eggs cook all the way through without being runny in the middle of the omelet). Sprinkle with the feta and the escarole and continue to cook until the escarole starts to wilt, the feta melts a bit, and the omelet is just cooked through. Slide onto a plate and season with freshly cracked black pepper. Drizzle with the za’atar oil  and serve.


note: if making this for a luncheon or dinner, it pairs well with a zesty, light-bodied Spanish white wine.

*Za’atar is a Middle-Eastern spice blend composed of toasted sesame seeds, dried thyme, sumac, salt and sometimes dried marjoram. It has multiple spellings, zatar, za’atar, zaatar etc. It can be found in well-stocked spice aisles, spice shops, Middle-Eastern markets, or online. If you can’t find any, stir 2 tablespoons of olive oil with 1 teaspoon toasted sesame seeds, 1 teaspoon thyme (or oregano), and a pinch of salt. This recipe is another good home-made one.

**Curly endive and escarole are both chicories of the same species. Curly endive has narrow, curly leaves, while the leaves of escarole are smooth, rounded and more broad. Escarole is a little less bitter than curly endive, so if you can’t find it, substitute the inner leaves of curly endive which are less bitter than the outer ones.


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