Total TimePrep/Total Time: 10 min.
- 4 large Eggland's Best eggs
- 1/4 cup water
- 1/8 teaspoon salt
- Dash pepper
- 1 tablespoon butter
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup chopped tomato
- 1 green onion, chopped
- In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
- When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
Nutrition Facts1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.
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Jan 6, 2019
A very quick and simple recipe. Love the feta cheese in an omelette.i had not tried that before. I did use olive oil instead of butter to keep a little more to my Mediterranean diet and added a few black olives. This gave me new ideas to build on for sure.