Mediterranean-inspired Parsley Omelette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 large Egg, fresh, whole, raw 1 large Egg white, fresh 1 tbsp Parsley 0.25 tsp Black Pepper (Ground) (by TIARENEE) 0.25 tsp Morton Iodized Salt (by KELLYMK815) 2 slice, medium (1/4" thick) Red Ripe Tomatoes .25 oz Athenos Feta Cheese 1 tbsp Extra Virgin Olive Oil
- mix parsley, 1 egg + 1 egg white, 1-2 tbsp water(optional), salt (as per taste)
- cut the tomato slices into long strips, or any way you prefer
- sprinkle some pepper as per taste
- heat oil in pan
- add egg mix to the pan. Initially, 'scramble the egg' so that there is a thick sheet of egg on the pan. then let the it cook until most of the egg is solid/'cooked'
- just a minute before the egg is fully cooked, add
- add tomato pieces on the egg and the crumbled feta
- (optional) fold half the omelette on top of the tomato and feta
- let it cook for a minute or so or until you like your egg to be done.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user MISSRIMI.
- cut the tomato slices into long strips, or any way you prefer
- sprinkle some pepper as per taste
- heat oil in pan
- add egg mix to the pan. Initially, 'scramble the egg' so that there is a thick sheet of egg on the pan. then let the it cook until most of the egg is solid/'cooked'
- just a minute before the egg is fully cooked, add
- add tomato pieces on the egg and the crumbled feta
- (optional) fold half the omelette on top of the tomato and feta
- let it cook for a minute or so or until you like your egg to be done.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user MISSRIMI.
Nutritional Info Amount Per Serving
- Calories: 238.8
- Total Fat: 20.6 g
- Cholesterol: 191.0 mg
- Sodium: 804.2 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.6 g
- Protein: 11.9 g
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