Comeback with Omelette with Asparagus

Perfect for breakfast but also a really tasteful lunch for a hot spring day. Do not forget to add Greek Feta and fresh oregano, you will love this version! 

Omelette with Asparagus
Cooking Time: 10 minutes Total Time:20 minutes Difficulty:Easy
4 servings
1 bunch of asparagus, trimmed and chopped
4 tbsp. olive oil
8 eggs
1 teaspoon dry oregano
1/3 cup milk
1/2 cup of water
200 grams. trimmed feta cheese
1 tbsp. chopped fresh oregano 


Heat olive oil in a large frying pan over medium heat; cook and stir asparagus about 2 minutes. Add water cook another 3 to 5 minutes. Remove from heat and transfer asparagus to a colander.  

Whisk eggs and milk in a bowl. Add oregano, salt and pepper. 
Put asparagus again to the hot frying pan and add the eggs with milk. 
Swirling pan to cover entire pan with egg mixture. Cover the frying pan with a lid and reduce heat to low.  
When the omelette begins to cook and firm up, remove but still has a little raw egg on top,  remove the lid and sprinkle over the cheese and the fresh oregano. 

 Cut in slices to serve.

Brown Rice Pudding, the light edition

Hi All, 
Today we are trasforming a Greek traditional recipe of Rice Pudding, Ryzogalo, into a lighter version with brown rice and honey or stevia. 

Brown Rice Pudding
Cooking Time: 20 minutes Total Time:60 minutes Difficulty:Easy
4 servings
1 liter milk
3 cups water
1/2 cup brown rice
4 tablespoons honey or 1/2 cup stevia
few drops of vanilla extracy
Ground cinammon to serve


In a saucepan, over high heat, heat the water.
Bring to boil, add the rice and reduce the heat to low.
Cover the pot and simmer for 30 – 35 minutes, stirring occasionally until rice is softened. 
Remove lid, add the milk, the honey or stevia and the vanilla extract and simmer for another 10 – 15 minutes, stirring frequently until the mixture thickens.
When it thickens, remove from heat and let cool. The mixture will thicken more on standing.
Fill bowls and serve the brown rice pudding warm or cold topped with ground cinammon. Refrigerate, covered with plastic wrap.

Buckwheat with Mushrooms

Buckwheat with Mushrooms
Cooking Time: 20 minutes Total Time:30 minutes Difficulty:Easy
4 portions
1 cup buckwheat
6 tbs olive oil 
2 cups boiling water or hot chicken broth
250 grams mushrooms chopped
1 medium onion, finely dices
1/2 tsp dried oregano
100 grams cream cheese 


Heat a skillet over medium/high heat. Add 2 tbs olive oil. Add buckwheat and saute, stirring occasionally with a wooden spoon for 3 minutes. Transfer to a bowl.

In the same skillet add the remaining oil. Add chopped mushrooms and saute for 5 minutes. Add diced onion and continue to saute until onion becomes tranqulent.

Add buckwheat and stir.

Pour broth in the skillet. Salt. Add pepper and oregano. Bring the pot to a boil then reduce heat to low. Close the pot with its lid. Let it boil for 15 minutes. Remove from heat and let it cool for some minutes. 

Serve it with some cream cheese on the top. 

Skinny Mediterranean Tuna Salad

Summer has officially started! Greek Debt to Gastronomy has prepared for you this delicious and skinny tuna salad. This dish has all the Mediterranean flavours and odors of Mediterreanan without many calories! 

Skinny Mediterranean Tuna Salad
Cooking Time: 5 minutes Total Time: 20 minutes Difficulty: Very Easy
for 4 portions
1 big tomato
1 peeled cucumber
5-6 olive oils
2 tbs capers 50 g. Pasta as clams 
1 can of tuna in water 
2 tbs olive oil 
2 tbs vinegar 
Some fresh oregano leaves 

Cook pasta according to package instructions. Drain it and rinse it with cold water. Drain it again. 
Place the flat surface of a spatula on top of an olive and press down. Pull out the pit and slice the olive. Repeat for all olives.
Chop tomato and cucumber finely. 
Put all ingredients in a bowl, add the oil and vinegar, season with salt and toss them.

Guacamole - the Mexican special


4 servings

2 ripe avocados, seeded and peeled

2 tbsps lime juice 

1 small ripe tomato, chopped

1/4 tsp garlic powder 

2 tbsps cilantro, finely chopped 

1/2 small red onion, chopped

1/2 tsp cayenne

1/2  jalapeno pepper, seeded and minced



  1. Place the seeded and peeled avocados in a bowl. 
  2. Using a fork, mash the avocado tryining to keep it chucky. 
  3. Sprinkle it with the lime juice.
  4.  Fold in the tomato, the garlic powder, the cilantro, the red onion, the cayenne and the pepper. 
  5. Combine them well. 
  6. Cover the bowl with plastic wrap to prevent oxidation from the air reaching it. 
  7. Refrigerate for at least one hour. 
  8. Salt it and then serve.