Mediterranean Omelet
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 2 servings.
This fluffy omelet gives us reason to get a move on for breakfast. For a bit of extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario
Ingredients
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4 large eggs
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1/4 cup water
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1/8 teaspoon salt
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Dash pepper
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1 tablespoon butter
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1/4 cup crumbled feta or goat cheese
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1/4 cup chopped tomato
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1 green onion, chopped
Directions
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1.
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.
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2.
When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half; slide onto a plate. Cut into 2 portions.
Nutrition Facts
1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.
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