I always have souvlaki marinating in my freezer. It’s one of the easiest and tastiest things to grill in the summer. And making a huge batch and freezing smaller portions is the perfect way to have a quick backup meal whenever you need.
Typically you would eat souvlaki in a pita wrap. And since anything wrapped in pita can also be wrapped in egg, a souvlaki omelette is a no-brainer.
To make the souvlaki, simply mix together some lemon juice, olive oil, garlic, and dried oregano. Pour it over chicken or pork, marinade for 12 hours or so, and throw it on the grill. You’re golden.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
- 1 Egg, beaten
- 1 tsp Olive Oil
- Pork or Chicken Souvlaki, diced
- Grilled Red and Yellow Peppers, sliced
- 2 tbsp Feta Cheese, crumbled
- Fresh Dill
- Tzatziki, to serve (optional)
- Warm meat and peppers in a pan, remove and set aside.
- Heat oil in pan and pour in beaten egg. Sprinkle half the feta over the egg.
- Top with meat and peppers and remaining feta.
- Fold omelette, top with dill, and serve.