Greek Omelet with Feta
Start your day off right with this delicious omelet that's high in vitamin A, thanks to the spinach. The feta cheese, baby spinach leaves and chopped red onions say Greek omelet—and the 20-minute prep time says this is the ideal dish for two on a busy day. 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.
Prepare using a medium nonstick skillet and doubling all ingredients. Makes 4 servings.
Serve with fresh fruit or vegetables.
- 1 Cup tightly packed baby spinach leaves
- 2 Tablespoons chopped red onions
- 1/2 Teaspoon minced garlic
- 2 Tablespoons chopped seeded tomatoes
- 2 eggs
- 2 Tablespoons fat-free milk
- 1/4 Cup ATHENOS Traditional Crumbled Feta Cheese, divided
Cookspinach, 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 tablespoons 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.