Greek Omelette in a Croissant
A Greek omelette stuffed inside a crispy croissant.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Ingredients
- 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
Sauce
- 1 cup Yogurt
- 1/2 cup Diced Cucumber
- 1 Garlic Clove Minced
- 1 tbsp Lemon Juice
- 1 tbsp Mint
- 2 tbsp Olive Oil
Instructions
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Remove the top of the croissants and the breading inside, creating a bowl inside the croissant.
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Add the chopped the spinach, artichoke hearts, olives, olive brine, roasted red peppers, and feta cheese evenly into each croissant bowl.
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Pour the scrambled egg evenly into each croissant bowl and top with oregano.
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Bake at 375 degrees Fahrenheit for 20 - 25 minutes. Serve with sauce on side.
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For the sauce, combine the sauce ingredients in a mixing bowl and mix well.