Say 'Greek omelet' with feta cheese, baby spinach leaves and chopped red onions! This Greek Omelet with Feta is the ideal dish for two on a busy day.
What You Need
Original recipe yields 2 servings
1 cup tightly packed baby spinach leaves
2 Tbsp. chopped red onion s
1/2 tsp. minced garlic
2 Tbsp. chopped seeded tomato es
2 egg s
2 Tbsp. fat-free milk
1/4 cup ATHENOS Traditional Crumbled Feta Cheese, divided
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Let's Make It
Cook spinach, onions and garlic in small nonstick skillet sprayed with cooking spray on medium heat 4 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes.
Whisk eggs and milk until blended. Add to skillet; tilt skillet to evenly coat spinach mixture. Cook 2 to 3 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with 3 Tbsp. cheese; cook 1 to 2 min. or until eggs are set but top is still slightly moist.
Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese; cut in half.
Prepare using a medium nonstick skillet and doubling all ingredients. Makes 4 servings.
Serve with fresh fruit or vegetables.
How to Make Perfect Scrambled Eggs
The secret to successfully scrambling eggs is to cook them slowly over medium heat. Resist the temptation to rush the cooking process by using high heat as this results in overcooked, rubbery eggs.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.