While breakfast might be considered the most important meal of the day, in Greece it is traditionally not a very elaborate repast. Coffee is the top priority and it might be accompanied by bread with butter and honey or marmalade, koulouri- Greek sesame bread rings, or a pastry like bougatsa. Various cheeses, cheese pies, fruits, and yogurt with honey are also common for breakfast, depending on the region of Greece. Try the following recipes with Greek ingredients for breakfast or brunch.
Greek Baked Omelette
4 tablespoons Greek Extra virgin olive oil
2 leeks, thoroughly cleaned and chopped
1 pound winter squash, diced
Greek sea salt and freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
1/2 cup Greek yogurt
1/4 cup freshly grated kefalotyri or kefalograviera
Preheat the oven to 350 degrees F. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the leeks and cook, stirring constantly until tender about 5 minutes. Add the squash and continue cooking and stirring until tender about 10-12 minutes. Season with salt and pepper to taste. Add the dill and mint and stir to combine. Remove from heat and set aside.
Place the remaining olive oil in a 2-quart baking dish or in a 9-inch cast iron pan and brush to coat the sides of the pan and place in the preheated oven. In a large mixing bowl, whisk together the eggs, salt and pepper to taste, yogurt and kefalotyri or kefalograviera. Add the cooked squash mixture and stir to combine.
Remove the heated baking dish or cast iron pan from the oven and pour in the egg mixture. Bake in the preheated oven for 30 minutes or until puffed and lightly golden. Cool for 10 minutes before slicing and serving.
Greek Yogurt Waffles
2 cups unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Greek sea salt
1/2 teaspoon ground cinnamon (optional)
1 1/3 cups milk
1/2 cup Greek yogurt
2 tablespoons Greek extra virgin olive oil
2 tablespoons Greek honey
Heat the waffle iron according to the manufacturer’s directions. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon, if using. In a separate bowl whisk together the milk, yogurt, oil, honey, and eggs. Add the wet ingredients to the dry and stir to combine, careful not to overmix. Once the waffle iron is heated, brush with oil or melted butter. Following the waffle iron’s directions, cook the waffles until golden brown. If using a standard waffle iron, pour about a half cup of the batter into the center and spread to about half an inch from the edge and close. The waffle will be done in about 5 minutes, depending on the waffle iron. Serve warm, topped with a drizzle of Greek honey and walnuts, if preferred.
NEW YORK — Two New York City police officers and a bystander raced to save a man who fell on the tracks at a Manhattan subway station, plucking him out of the way of an oncoming train in a daring rescue captured by an officer's body camera.
HONOLULU — As Hawaii's governor, David Ige faced a volcanic eruption that destroyed 700 homes, protests blocking construction of a cutting-edge multibillion-dollar telescope and a false alert about an incoming ballistic missile.
LONDON - A traditional song titled ‘Μια μάνα απόψε μάλωνε - A mother tonight was scolding’ was heard in the streets of London! In other words… a singer of traditional Greek songs, Gogo Moustoyannis, noted in a post on her Facebook page that she felt the need to sing a song while walking in London.
Sign up for a subscription
Want to save this article? Get a subscription to access this feature and more!
Have an idea for a story, or know of an event we should cover? We want to hear about it!
The National Herald is the paper of record of the Greek Diaspora community. Through independent journalism, we bring news to generations of Greek-Americans, with stories on the individual, community and international level. Visit and support our 106 year-old sister publication Εθνικός Κήρυξ.
You’re reading 1 of 3 free articles this month. Get unlimited access to The National Herald. or Log In