Avgokalamoura – Ground Meat Omelet


  • 2 cups Opaa! ReadyCarved™ gyro slices, finely chopped
  • 1/4 cup extra virgin greek olive oil
  • 1 medium onion minced
  • 1 large firm ripe tomato, grated, or 1/2 cup chopped canned tomatoes
  • 1 small cinnamon stick or 1 scant teaspoon cinnamon powder
  • ½ teaspoon ground allspice
  • 4 large eggs
  • 6 tablespoons water
  • 1 scant tablespoon all-purpose flour
  • 1 tablespoon olive oil or unsalted butter or as needed
  • Chopped parsley for garnish
  • Salt and freshly ground black pepper to taste


Serves 2 Omelettes, Prep time 5 min, Cook time 10 min

  1. Chop up package of ReadyCarved gyro meat. Set aside.
  2. Heat the olive oil in a medium skillet over medium heat and cook the onion, stirring, until softened, 7 to 8 minutes. Add the chopped ReadyCarved gyro, to the onion.
  3. Add the tomato and spices, season with salt and pepper, and cook the mixture over low heat, covered, until the meat has absorbed all the pan juices, about 7 minutes. Remove from heat, and set aside letting it cool slightly.
  4. Beat the eggs well in a small bowl. Combine the water with the flour and stir until smooth. Stir into the eggs. Season with salt.
  5. Heat the olive oil or butter over medium heat in a large nonstick or cast-iron skillet. Pour in half the egg mixture and let it spread to a neat circle.
  6. As soon as the egg begins to set (the top should still be a little wet), place half the meat filling in the center and, using a spatula, roll up the omelet so that it forms a cylinder.
  7. As soon as the egg browns a little on the outside, remove from the skillet and repeat with the remaining egg mixture and filling.
  8. As you do this, keep the prepared omelets covered and in a warm oven. Serve immediately.