Greek Omelet with Feta

Staff Writer
Greek Omelet with Feta
Greek Omelet with Feta
ATHENOS

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.

2
Servings
133
Calories Per Serving
Deliver Ingredients

Notes

To Double:
Prepare using a medium nonstick skillet and doubling all ingredients. Makes 4 servings.

Serving Suggestion:
Serve with fresh fruit or vegetables.

Ingredients

  • 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

Directions

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.

 

 

 

Greek Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

Nutritional Facts

Total Fat
9g
13%
Sugar
2g
N/A
Saturated Fat
4g
20%
Cholesterol
176mg
59%
Protein
10g
21%
Carbs
4g
1%
Vitamin A
164µg
18%
Vitamin B12
0.4µg
7.4%
Vitamin B6
0.1mg
6.8%
Vitamin C
7mg
11%
Vitamin D
1µg
N/A
Vitamin E
0.8mg
4.1%
Vitamin K
73µg
92%
Calcium
75mg
7%
Fiber
1g
5%
Folate (food)
53µg
N/A
Folate equivalent (total)
53µg
13%
Iron
1mg
7%
Magnesium
21mg
5%
Monounsaturated
2g
N/A
Niacin (B3)
0.2mg
1.1%
Phosphorus
114mg
16%
Polyunsaturated
0.9g
N/A
Potassium
208mg
6%
Riboflavin (B2)
0.3mg
14.8%
Sodium
332mg
14%
Zinc
0.7mg
4.9%