IT'S ALL GREEK TO ME OMELET
- Number of Servings: 1
Ingredients
· 2 tablespoons quartered grape tomatoes· 2 tablespoons quartered artichoke hearts· 2 tablespoons minced onion· 2 tablespoons black olives· ¼ cup fresh baby spinach· ¾ teaspoon fresh oregano, divided· ¼ teaspoon Sea salt, divided· Freshly ground black pepper, to taste· 2 tablespoons crumbled feta cheese (reduced-fat)· 3 large egg whites· ¾ teaspoon olive oil· ½ avocado, peeled and sliced as in above photo
1. Heat an 8- or 9-inch non-stick skillet over low heat.
2. Meanwhile, in a small bowl, mix tomatoes, minced onion, olives, artichoke hearts, spinach, ½ tsp. oregano, 1/8 tsp. sea salt, and pepper to taste. Stir in the feta.
3. In a medium bowl, whisk egg whites, ¼ tsp. oregano, the remainder sea salt, and pepper to taste.
4. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan.
5. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is still moist but fully cooked, about 2-3 minutes.
6. Reduce heat to low; pour the tomato mixture over half of the omelet. Carefully fold the top half over the filling and slide the omelet onto a serving plate. Let stand a minute or two for the filling to warm.
7. Arrange the avocado slices on the omelet just before serving.
8. SERVE WITH ONE BUCKWHEAT PANCAKE AND VANILLA YOGURT WITH GRANOLA SPRINKLES. (SEE SEPARATE RECIPES FOR NUTRIENTS.)
Serving Size: Makes one omelet
Number of Servings: 1
Recipe submitted by SparkPeople user CHUCKLES0719.
2. Meanwhile, in a small bowl, mix tomatoes, minced onion, olives, artichoke hearts, spinach, ½ tsp. oregano, 1/8 tsp. sea salt, and pepper to taste. Stir in the feta.
3. In a medium bowl, whisk egg whites, ¼ tsp. oregano, the remainder sea salt, and pepper to taste.
4. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan.
5. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is still moist but fully cooked, about 2-3 minutes.
6. Reduce heat to low; pour the tomato mixture over half of the omelet. Carefully fold the top half over the filling and slide the omelet onto a serving plate. Let stand a minute or two for the filling to warm.
7. Arrange the avocado slices on the omelet just before serving.
8. SERVE WITH ONE BUCKWHEAT PANCAKE AND VANILLA YOGURT WITH GRANOLA SPRINKLES. (SEE SEPARATE RECIPES FOR NUTRIENTS.)
Serving Size: Makes one omelet
Number of Servings: 1
Recipe submitted by SparkPeople user CHUCKLES0719.
Nutritional Info Amount Per Serving
- Calories: 365.7
- Total Fat: 25.8 g
- Cholesterol: 5.2 mg
- Sodium: 1,294.7 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 9.4 g
- Protein: 21.0 g
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