Greek Omelet
Prep time: 
Cook time: 
Total time: 
Serves: 2 omelets
  • 1 tsp olive oil
  • 4 oz raw spinach
  • 4 eggs
  • 3 Tbsp nonfat milk
  • 1 oz feta
  • ¼ cup roasted red pepper, diced
  1. Heat olive oil in a 6-8 inch nonstick skillet over medium heat. Once hot, add the spinach handful by handful and cook 4-5 minutes or until spinach is wilted and hot; transfer to a plate and set aside.
  2. Meanwhile, whisk together the eggs and milk. Return skillet to medium flame and mist with cooking spray, if needed. Once hot, add half the eggs. Cook 1-2 minutes, gently lifting the edges of the cooked egg and tilting the pan to allow additional egg to run underneath; repeat around the edges of the omelet; cover and cook 1-2 minutes. Top half of the egg surface with ½ ounce feta, 2 tablespoons of diced roasted red pepper, and half of the spinach; carefully fold the omelet in half so that the ingredients are layered inside; cook an additional 1-2 minutes or until egg is cooked through. Serve hot with salt and pepper, if desired.
Nutrition Information
Serving size: 1 omelet Calories: 234 Fat: 15.5 Carbohydrates: 2.5 Sugar: 2.0 Sodium: 456 Fiber: 1.5 Protein: 17.5 Cholesterol: 433
Recipe by Prevention RD at