Greek Veggie Omelet Recipe
Greek Veggie Omelet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! —Sharon Mannix, Windsor, New York
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 large eggs
  • 2 tablespoons fat-free milk
  • 1/8 teaspoon salt
  • 3 teaspoons olive oil, divided
  • 2 cups sliced baby portobello mushrooms
  • 1/4 cup finely chopped onion
  • 1 cup fresh baby spinach
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons sliced ripe olives
  • Freshly ground pepper

Directions

Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan.
In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on one side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper. Yield: 2 servings.
Originally published as Greek Veggie Omelet in Healthy Cooking Annual Recipes Annual 2017, p77

Nutritional Facts

1/2 omelet: 271 calories, 19g fat (5g saturated fat), 378mg cholesterol, 475mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.

  • 4 large eggs
  • 2 tablespoons fat-free milk
  • 1/8 teaspoon salt
  • 3 teaspoons olive oil, divided
  • 2 cups sliced baby portobello mushrooms
  • 1/4 cup finely chopped onion
  • 1 cup fresh baby spinach
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons sliced ripe olives
  • Freshly ground pepper
  1. Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan.
  2. In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on one side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper. Yield: 2 servings.
Originally published as Greek Veggie Omelet in Healthy Cooking Annual Recipes Annual 2017, p77

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGreek Veggie Omelet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review