Mediterranean Omelet

Name: Mediterranean Omelet
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings.
Ingredients: 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

This fluffy omelet gives us reason to get a move on for breakfast. For extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario

Ingredients

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

Directions

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 Facts

1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.

Originally published as Mediteranean Omelete in Simple & Delicious April/May 2016

Reviews

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Average Rating:

Cupcake_k9

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.