Loukaniko Omeleta

Loukaniko Omeleta

Recipes with Loukaniko

A Greek sausage omelette: sliced loukaniko fried in olive oil until the edges brown, then eggs poured in and cooked into a soft, folded omelette with tomato and herbs. The fat from the sausage seasons the eggs. Fifteen minutes, one pan.

Prep Time

5 min

Cook Time

10 min

Servings

2

Difficulty

Easy

Ingredients

  • 2 loukaniko links (about 200g), sliced into rounds
  • 4 eggs
  • 1 ripe tomato, seeds removed, diced small
  • 1 tablespoon olive oil
  • 2 spring onions, thinly sliced
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • Salt and black pepper
  • Crumbled feta cheese for serving (optional)

Steps

1

Beat the eggs with a pinch of salt and a few grinds of black pepper in a bowl. Set aside.

2

Heat the olive oil in a 24cm non-stick pan over medium-high heat. Add the loukaniko slices. Fry for 3-4 minutes, turning once, until the edges brown and some fat has rendered into the pan.

3

Add the spring onions and diced tomato to the pan. Cook for 1 minute, stirring.

4

Pour the beaten eggs over the loukaniko and vegetables. Tilt the pan to distribute. Scatter the parsley over the top.

5

Reduce heat to medium-low. Cook without stirring for 2-3 minutes until the edges are set but the center is still slightly soft. Fold the omelette in half and slide onto a plate. Top with crumbled feta if using.

Tips

The center of the omelette should still be soft when you fold it. It finishes cooking in its own heat after leaving the pan. Overcooking turns it rubbery. The tomato must have its seeds and watery core removed, or it makes the eggs watery.