Light Italian Feta Omelet
photo by PaulaG
- Ready In:
- Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add the egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the skillet to allow liquid egg substtute to flow under the cooked portion. Continue cooking in this fashion until all the liquid portion of the egg is gone.
- Gently flip the cooked egg with a wide spatulat. Place the basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.
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Very tasty breakfast. I used a combination of egg substitute combined with a whole egg. The tomato was small and was sliced instead of chopping. Really enjoyed the burst of flavors from the sweet tomato combined with the fresh basil and feta. Additional basil was sprinkled over the top for garnish. Made for *ZWT 4*
Yum! What a great different omelet. IMO the basil really makes this omelet. The saltiness of the feta with the sweetness of the tomato blends together with the pungent basil flavour. There's something about hot tomatoes that I love, and am so glad to have more recipes that use tomatoes in warm dishes. Thanks for such a delish recipe! Reviewed for ZWT 4.
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