Greek Omelet (Friday, October 10)
By: Import User
Updated: October 13, 2008
Air Date: 10/10/2008
1 serving
2 eggs
1 tablespoon water
2 teaspoons butter, divided
1 cup firmly packed fresh baby spinach
1 tablespoon chopped kalamata olives, pitted
1 tablespoon crumbled feta cheese
In a medium bowl, combine the eggs and water and beat lightly with a fork; set aside.
In a large skillet, heat 1 teaspoon butter over medium heat; add spinach and sauté 30 to 60 seconds, or until lightly wilted. Remove spinach from skillet; set aside.
Melt remaining teaspoon of butter in skillet; add eggs and allow to set up for 1 to 2 minutes. Place cooked spinach on one side of omelet, sprinkle with olives and feta cheese then fold omelet in half and serve.
Did you know...
1 serving
2 eggs
1 tablespoon water
2 teaspoons butter, divided
1 cup firmly packed fresh baby spinach
1 tablespoon chopped kalamata olives, pitted
1 tablespoon crumbled feta cheese
In a medium bowl, combine the eggs and water and beat lightly with a fork; set aside.
In a large skillet, heat 1 teaspoon butter over medium heat; add spinach and sauté 30 to 60 seconds, or until lightly wilted. Remove spinach from skillet; set aside.
Melt remaining teaspoon of butter in skillet; add eggs and allow to set up for 1 to 2 minutes. Place cooked spinach on one side of omelet, sprinkle with olives and feta cheese then fold omelet in half and serve.
Did you know...
- Eggs are an all-natural, high-quality protein food that provides 13 essential vitamins and minerals for just 70 calories. The high-quality protein in eggs helps you stay satisfied throughout the day, which can help with weight loss, and provides the energy you need to get through busy days.
- Eggs are one of the most affordable sources of high-quality protein you can buy. At an average price of just 15 cents per egg, eggs deliver a nutrient bang for your calorie buck, providing a number of important nutrients for only 70 calories per egg.
- To maintain freshness and practice smart food safety, cook any dishes containing eggs to 160°F. and ensure that the yolk and white are both firm.
