Greek Omelet You can be creative here. The essential Greek ingredients are the feta and spinach. But, add any veggies you like — the more the better! Good choices include artichoke hearts, red peppers, onions, zucchini, or asparagus. Just throw them in at Step 2 and cook them until they’re tender. Enjoy! Preparation time: 5 minutes Cooking time: 10 minutes Yield: 2 servings Nonstick cooking spray 1⁄2 cup diced green peppers 1⁄2 cup sliced mushrooms 1⁄8 teaspoon dried marjoram, crumbled 1 cup chopped spinach 2 whole eggs 4 egg whites 1⁄2 cup crumbled feta cheese 1 small plum tomato, seeded and chopped 1 Coat a large skillet with the cooking spray and place over medium heat. Sauté the peppers, mushrooms, and marjoram until the vegetables are tender, approximately 6 minutes. Add the spinach and cook until wilted, roughly 4 minutes. 2 In a bowl mix together the eggs and egg whites. Pour the egg mixture over the spinach mixture in the skillet. Cook over low heat, stirring occasionally until the eggs are almost cooked. Top with the feta cheese and tomatoes and cover until the eggs are puffy, approximately 5 minutes. Fold the omelet in half and serve. Per serving: Kcalories 230 (From Fat 120); Fat 13g (Saturated 7g); Cholesterol 246mg; Sodium 607mg; Carbohydrate 8g (Dietary Fiber 2g); Protein 20g. Isabel.
Posted on: Tue, 24 Sep 2013 11:10:10 +0000