How to make it

  • To make Kalamata Caviar:
  • In a food processor, blend kalamata olives, feta cheese, pecans, garlic and olive oil. Adjust amount of olive oil as needed to attain a pesto-like consistency.
  • Yield: 1 cup faux caviar, or enough to serve 8
  • To make the omelette:
  • Crack the eggs into a small bowl and whisk.
  • Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
  • Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.
  • In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette. This allows the uncooked egg on the top to flow down to the bottom of the pan.
  • When the top is nearly set, turn off the heat.
  • Don't worry if some of the egg in the very center isn't quite set, because the ambient heat will soon cook it.
  • Use your spatula to flip the omelette over and cut into quarters.
  • To serve:
  • Place the toast pieces point to point on a plate, like the spokes of a wheel.
  • Lay the omelet pieces between the “spokes”, and place a heaping tablespoon of Kalamata Caviar in the center.
  • Serve immediately.

People Who Like This Dish 3
Reviews & Comments 2

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  • maggiel52 12 years ago
    Great recipe. My husband will be eating this for supper.
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Superb! I like this a lot!
    Was this review helpful? Yes Flag

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