Recipe by SusieQusie
During a recent vacation, I had this for brunch one day and fell in love with the flavors. If you're not dieting, feel free to go for the gusto with fully loaded ingredients. I've estimated vegetable amounts as I use whatever looks right. While I use the omelet grate on my fancy-dancy George Foreman grill to make these, I've given directions for traditional omelet making.
Top Review by delira7805
I loved how easy it was to make! I don't know how to cook very well and don't do it often, but this was delicious. I made two, for me and my friend. Her husband is Greek; therefore she eats a lot of Greek food, which is why I chose to make this. She said it tasted great!!!
- 2 teaspoons butter, divided
- 2 tablespoons onions, minced
- 1⁄4 cup tomatoes, seeded and chopped
- 1⁄4 cup spinach leaves, coarsely chopped (a few chopped basil leaves perks it up even more)
- 3⁄4 cup egg substitute (or 3 eggs)
- 1 tablespoon water
- 1⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
- 2 tablespoons reduced-fat feta cheese (the tomato-basil flavor is really good)
Directions See How It's Made
- Melt 1 teaspoon of butter in a shallow frying pan.
- Add the onion and saute until crisp tender.
- Add the tomato and saute until heated through, about 1 minute.
- Add the spinach and toss until wilted, about 1 minute.
- Remove veggies from pan and keep warm.
- Melt another teaspoon of butter in the frying pan.
- Lightly whip the eggs with the water. Add seasonings to taste.
- Pour eggs into the skillet and cook over medium heat until the edges start to set.
- Lift up the edges, letting the uncooked eggs run underneath.
- When the eggs are ALMOST set, top with the feta cheese.
- Spread reserved vegetables over 1/2 of omelet and fold it over.
- Slide it onto a plate and dig in!