Greek Omelette in a Croissant
A Greek omelette stuffed inside a crispy croissant.
- 6 Croissants
- 1 cup Spinach Chopped
- 1/4 cup Artichoke Hearts Chopped
- 1/2 cup Kalamata Olives Pitted and halved
- 1 tbsp Olive Brine
- 1/4 cup Roasted Red Peppers Chopped
- 2 oz Crumbled Feta Cheese
- 6 Eggs Scrambled
- 1 tspn Oregano
- 1 cup Yogurt
- 1/2 cup Diced Cucumber
- 1 Garlic Clove Minced
- 1 tbsp Lemon Juice
- 1 tbsp Mint
- 2 tbsp Olive Oil
Remove the top of the croissants and the breading inside, creating a bowl inside the croissant.
Add the chopped the spinach, artichoke hearts, olives, olive brine, roasted red peppers, and feta cheese evenly into each croissant bowl.
Pour the scrambled egg evenly into each croissant bowl and top with oregano.
Bake at 375 degrees Fahrenheit for 20 - 25 minutes. Serve with sauce on side.
For the sauce, combine the sauce ingredients in a mixing bowl and mix well.