Breakfast at Tifanos – Greek Omelette

greek-style omelette with tomatoes, onions, bell peppers, olives, and feta cheese
I must have been a Greek goddess in a prior lifetime. I can’t get away from Greek, even for breakfast.

A greek omelette with bell peppers, red onions, tomatoes, kalamata olives, sprinkled with more crumbled feta cheese than should be legal, and served with toasted pita bread. It was originally cooked and eaten on Sunday morning, intended for Andrew’s invitation to breakfast, but obviously, I woke up a little too late to join the party ;)

I actually had a grand scheme in my head to make something more appropriate for late November’s autumn, like pumpkin pancakes or cranberry stuffed French toast drowning in warm maple syrup, but LA’s eternal sunshine of the southern California mind inspired a summery, colorful omelette filled with vegetables. Maybe I’ll make gingerbread waffles on that one day in LA’s Febrauary that actually feels like…winter. LOL!

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