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As I currently have access to a direct supply of wonderful free-range eggs direct from a farm, I've been making omelets pretty regularly, and this one with its classic Greek ingredients suited our taste preferences beautifully. :) I used Greek yoghurt instead of the whipping cream and added rosemary and sage to the oregano. As for the olives, I never buy any but kalamata olives: love them. I've used baking powder in omelets before and for me it's now a standard ingredient. To anyone checking out this recipe and considering making it, it's fabulous... and don't leave out the baking powder. Thanks KITTENCAL for another super-fabulous recipe! Made for 1-2-3 Hit Wonders.

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bluemoon downunder March 02, 2009

Kittencal has done it again! Amazing recipe, as always! It was quick, easy and beautiful. Thanks!

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Kimmie Cakes February 03, 2010

Great, quick and tasty recipe - and the baking powder really makes a difference! Thank you Kittencal!

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stormylee October 27, 2009

Oh wow! This is a quick and simple recipe but it is so delicious! Your directions are also spot-on; I very rarely get omelets to flip properly and this one came out just right! I, too, used kalamata olives (thanks for the excuse to get some LOL!) and I highly recommend that swap. Thanks for posting; I know I will make this again. Made for 123 hits tag.

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smellyvegetarian January 26, 2009

This was a quick and satisfying dinner last night for my DH and I. I loved the feta and black olives (I used kalamata's of course!). I've never had baking powder in my eggs, and yes, they were nice and fluffy :)

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Brooke the Cook in WI December 22, 2008
Kittencal's Greek Feta and Olive Omelette