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Egyptian Feta Cheese Omelet Roll


1.    4eggs, beaten

2.    1/2 teaspoon black pepper

3.    Tablespoons crumbled feta cheese

4.    1 teaspoon milk

5.    1 tablespoon vegetable oil



    In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
    Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

Kid’s participation

Suggest, always at the discretion of the parent or responsible adult and depending on age, the child to ready the ingredients, beat the eggs and pepper, mix the crumbled cheese and milk


  • ‘        Place on a plate and serve directly. Also serve with Baladi bread

Nutritional & cultural curiosities
The ancient Egyptian’s diet included milk, cheese, butter and eggs. The Egyptians kept cattle, goats and sheep. Their milk was kept in egg-shaped earthen jars, plugged with grass as protection against insect and was drunk shortly after milking. It is often assumed that - because of the hot climate in which milk spoils in a few hours - milk not destined for immediate consumption was processed into something similar to quark or yoghurt-like labaneh.

Useful tip
Other sorts of vegetables can be added to serving example Egyptian tomatoes, cucumber etc.

Publish date 14/04/2014 15:02
Last updated 14/04/2014 15:10