Feta and Za’atar Omelet Roll-ups
This quick and easy breakfast is an ode to the breakfasts we love from Israel: earthy za’atar, salty feta, creamy yogurt, and piles of chopped veggies.
Serves1
This is inspired by the first recipe I ever saw Nadiya Hussain make on her show Time to Eat. It was an egg and a tortilla cooked together to create a steamy breakfast-taco-like thing that’s melty and chewy in some parts and crisp and fried in others. As soon as I saw it, I dashed to the kitchen to make one and have never been so impatient for a skillet to heat in my life. The concept was so simple, so satisfying, and so clever that I proceeded to add it to our regular rotation, dreaming up different variations every week. This is my favorite one, an ode to breakfasts I fell in love with in Israel: earthy za’atar, salty feta, creamy yogurt, and piles of chopped veggies.
Molly Yeh's Feta and Za’atar Omelet Roll-Ups Recipe
This quick and easy breakfast is an ode to the breakfasts we love from Israel: earthy za’atar, salty feta, creamy yogurt, and piles of chopped veggies.
Serves 1
Nutritional Info
Ingredients
For the salad:
- 1
Persian cucumber, diced
- 1
large tomato, seeded and diced
- 1/4
medium red onion, diced
Good squeeze of lemon juice
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Handful of finely chopped cilantro, flat-leaf parsley, dill, or mint, or a mix, optional
For the roll-up:
Extra virgin olive oil
Couple of good pinches of za'tar
- 1
large egg, beaten
Small handful (about 2 tablespoons) crumbled feta
- 1
8-inch flour tortilla
Kosher salt and freshly ground black pepper
Couple of small dollops plain Greek yogurt
Pile of chopped salad
Instructions
Combine the cucumber, tomato, and onion in a bowl, toss with lemon juice and olive oil, and season with salt and pepper to taste. Add herbs as desired. This will keep in the fridge for 2 to 3 days.
Heat a medium (8- or 9-inch) nonstick skillet over medium-high heat and add a drizzle of oil. Sprinkle in the za’atar, swirl it around, and let it sizzle for a few seconds. Add the egg and swirl it around into one round thin layer. Cook until mostly set, sprinkle on the feta, and top with the tortilla, pressing it with your hand or a spatula so that it sticks to the egg. When the tortilla starts to feel warm and the egg releases easily from the pan, slide the spatula under, flip, and cook for another minute or so, until the tortilla is lightly browned. Season with salt and pepper and remove to a plate. Top with the yogurt, a strip of salad across the equator, and a few shakes of hot sauce, if desired. Roll it up, cut in half, and enjoy!
Recipe Notes
Substitutions: Sub shredded mozzarella for the feta, skip the salad and yogurt, and go straight for the ketchup.
From Home Is Where the Eggs Are by Molly Yeh. Copyright © 2022 by Molly Rebecca Yeh. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
