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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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During a recent vacation, I had this for brunch one day and fell in love with the flavors. If you're not dieting, feel free to go for the gusto with fully loaded ingredients. I've estimated vegetable amounts as I use whatever looks right. While I use the omelet grate on my fancy-dancy George Foreman grill to make these, I've given directions for traditional omelet making. Ingredients:
2 teaspoons butter, divided |
2 tablespoons onions, minced |
1/4 cup tomato, seeded and chopped |
1/4 cup spinach leaves, coarsely chopped (a few chopped basil leaves perks it up even more) |
3/4 cup egg substitute (or 3 eggs) |
1 tablespoon water |
1/4 teaspoon salt, to taste |
1/4 teaspoon pepper, to taste |
2 tablespoons reduced-fat feta cheese (the tomato-basil flavor is really good) |
Directions:
1. Melt 1 teaspoon of butter in a shallow frying pan.
2. Add the onion and saute until crisp tender.
3. Add the tomato and saute until heated through, about 1 minute.
4. Add the spinach and toss until wilted, about 1 minute.
5. Remove veggies from pan and keep warm.
6. Melt another teaspoon of butter in the frying pan.
7. Lightly whip the eggs with the water. Add seasonings to taste.
8. Pour eggs into the skillet and cook over medium heat until the edges start to set.
9. Lift up the edges, letting the uncooked eggs run underneath.
10. When the eggs are ALMOST set, top with the feta cheese.
11. Spread reserved vegetables over 1/2 of omelet and fold it over.
12. Slide it onto a plate and dig in!
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