1/3 Photos of Greek Omelet for 1
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.
My Private Note
Units: US | Metric
- 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)
- 1Melt 1 teaspoon of butter in a shallow frying pan.
- 2Add the onion and saute until crisp tender.
- 3Add the tomato and saute until heated through, about 1 minute.
- 4Add the spinach and toss until wilted, about 1 minute.
- 5Remove veggies from pan and keep warm.
- 6Melt another teaspoon of butter in the frying pan.
- 7Lightly whip the eggs with the water. Add seasonings to taste.
- 8Pour eggs into the skillet and cook over medium heat until the edges start to set.
- 9Lift up the edges, letting the uncooked eggs run underneath.
- 10When the eggs are ALMOST set, top with the feta cheese.
- 11Spread reserved vegetables over 1/2 of omelet and fold it over.
- 12Slide it onto a plate and dig in!
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Nutritional Facts for Greek Omelet for 1
Serving Size: 1 (280 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 172.8
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 4.8 g
- Cholesterol 20.1 mg
- Sodium 1016.0 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 1.1 g
- Sugars 5.6 g
- Protein 18.9 g
The following items or measurements are not included:
reduced-fat feta cheese