Greek Dinner Omelet

posted by Christine Gable on Thursday, Dec 17, 2009
posted by Christine Gable
Prep Time: 4 minutes
Cook Time: 6 minutes

Description

This omelet recipe makes two delicious Greek dinner omelets. You can easily prepare these at the same time if you can handle two pans at once, or you can make one at a time and reuse the pan for the second one.

Ingredients

  • 1⁄2 red or green pepper
  • 2 cups spinach (1 cup in each pan)
  • 4 eggs
  • 1⁄4 teaspoon dried basil
  • 2 tablespoons milk
  • 1⁄8 teaspoon black pepper
  • 1 teaspoon chopped garlic (1/2 tsp. in each pan)
  • 2 teaspoons olive oil (light) (1 tsp. in each pan)
  • 2 pinchs Adobo* (or salt)
  • 1⁄2 cup feta cheese

Goes Well With

toast, rolls, potatoes, sausage, sliced ham, tossed salad

Calories per Serving

307

Directions

  1. First chop the pepper, wash the spinach, and get all the ingredients out—this one cooks fast. Whisk eggs, basil, milk, and pepper with a fork for about 15 seconds. Chop garlic finely or set the jar of chopped, prepared garlic nearby.

  2. Time to cook: At the stove, in 2 pans at once, (or making 1 at a time) set large nonstick skillets over medium-high heat. When the pan(s) is warm, pour olive oil in and swirl around. Add garlic and red pepper and sprinkle with Adobo, sautéing for about 2 minutes.

  3. Add the spinach and cover with a lid for about 1 minute. Remove the lid, pour half of the egg mixture into pan, swirling it around to cover the entire pan surface. Turn the heat to low and cover with a lid for 2-3 minutes until eggs are almost set. Remove lid, add feta to half of the egg omelette and then fold it over on top of the feta cheese. Replace the lid for a final minute, turning off the heat.


    *Repeat with the rest of the egg mixture if you haven’t cooked 2 at the same time.

Makes

Please note: some serving size selections may result in uncommon measurements.

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