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Greek Omelet

Greek Omelet

A healthy Greek Omelet with potatoes, sweet peppers, black olives, oregano and Feta cheese.

Ingredients

Nonstick cooking and seasoning spray 1/4 cup frozen spinach, thawed, squeezed to drain
1 4.5-ounce jar diced cooked potato
2 tablespoons sliced green onion
1 small clove garlic, minced
2 teaspoons sliced black olives
3/4 cup liquid egg substitute
1 tablespoon skim milk
Dash dried oregano
Dash black pepper
1 tablespoon Feta cheese, crumbled

Directions

Spray an 8-inch skillet or saute pan with cooking and seasoning spray.

Cook and stir potatoes, green onion and garlic one to two minutes over medium heat, until potato is lightly browned. Stir in olives.

Meanwhile, combine egg substitute, milk, oregano and pepper. Pour over mixture in skillet.

Cook over medium heat, carefully lifting edges as mixture sets, to allow non-cooked portion ot flow to bottom of pan.

Sprinkle Feta cheese over half of the omelet. Carefully lift omelet and fold in half. Slide omelet out of pan onto serving plate.

Nutrition Information

Recipe makes 1 serving.
Serving size: 1 omelet
Calories: 171; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 9mg; Sodium: 535mg; Carbohydrates: 14g Protein: 21g

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