Middle East Omele
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 large Egg, fresh, whole, raw .5 cup Parsley 16 tbsp Fresh Mint Leaves (by SARAHMROACH) 4 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 2 clove Garlic 3 oz Tomato, grape (3oz = appro 12 tomatoes) .5 cup, crumbled Feta Cheese 2 tbsp Sliced Blacked Olives
In a medium bowl, whisk together the eggs, herbs, garlic and 1 teaspoon salt. in a nonstick 12 inch skillet over medium, heat 1 tablespoon neutral oil until shimmer. Add tomatoes (chopped) and .25 teaspoon salt. Cook stirring occasionally, until the tomatoes are softened and beginning to brown about 5 minutes. Transfer to a small bowl. Add another 3 Tablespoon to the skillet and heat over medium high until barely smoking. Pour in the egg mixture and cook, stirring vigorously with a silicone spatula from the outside of the pan in toward the center, until wet, soft curds form but the eggs are still runny and spreadable, about 30 seconds. Remove from the heat, quickly scatter on the tomatoes and spread the eggs in an even layer, then sprinkle with feta cheese and black olives. Cover and let stand until the surface of the eggs is just set, 3 to 5 minutes. Run the spatula around the edge and under the omelet to loosen, then slide onto a cutting board.
Serving Size: 4 serving
Number of Servings: 4
Recipe submitted by SparkPeople user LAURELL5.
Serving Size: 4 serving
Number of Servings: 4
Recipe submitted by SparkPeople user LAURELL5.
Nutritional Info Amount Per Serving
- Calories: 347.4
- Total Fat: 28.3 g
- Cholesterol: 388.7 mg
- Sodium: 356.9 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.2 g
- Protein: 16.3 g
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