MEDITERRANEAN OMELET
Steps:
- 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., When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
Nutrition Facts : Calories 236 calories, Fat 18g fat (8g saturated fat), Cholesterol 395mg cholesterol, Sodium 472mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
MEDITERRANEAN OMELET
You can make fluffy omelets in less time (and with much less effort) than you may think. This Mediterranean-inspired version has a filling of grape tomatoes, scallions, oregano, and feta cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, warm olive oil. Cook grape tomatoes, scallions, and oregano until tomatoes have softened, about 1 minute. Remove from heat; add feta cheese and olives.
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding 1 teaspoon olive oil or butter to heated pan; fill with tomato mixture.
Nutrition Facts : Calories 307 g, Fat 24 g, Protein 16 g
MEDITERRANEAN OMELET
Omelet for two? Don't mind if you do. Here's a terrific Mediterranean-style recipe made with fresh mushrooms and aromatic feta.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield Makes 2 servings.
Number Of Ingredients 6
Steps:
- Beat eggs in medium bowl. Cook mushrooms in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 min. or until tender, stirring occasionally. Add to eggs with parsley and basil; mix well.
- Pour half the egg mixture into skillet; cook 2 min. or until set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top half of omelet with 1 Tbsp. cheese and 2 wiener halves. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 2 min. or until wieners are heated through and cheese is melted. Slide or flip omelet onto serving plate.
- Wipe skillet clean with paper towel. Spray with cooking spray, then use to make second omelet with remaining ingredients.
Nutrition Facts : Calories 360, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 475 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
MEDITERRANEAN BROCCOLI & CHEESE OMELET
My Italian mother-in-law taught me to make this omelet years ago-she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. -Mary Licata, Pembroke Pines, Florida
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until eggs are nearly set., Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.
Nutrition Facts : Calories 229 calories, Fat 17g fat (5g saturated fat), Cholesterol 290mg cholesterol, Sodium 775mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
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