Greek Omelet with Feta

Greek Omelet with Feta

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Recipe by  ATHENOS

“Spinach, red onions, garlic, and tomatoes are cooked into this omelet, then it's topped with crumbled feta cheese for a delicious breakfast or brunch.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Cook spinach, onions and garlic in small nonstick skillet on medium heat 4 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes.
  2. 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 Tbsp. cheese; cook 1 to 2 min. or until eggs are set but top is still slightly moist.
  3. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese; cut in half.

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Reviews (2)

Rate This Recipe
Healthy Living
0

Healthy Living

I agree it was good but subsituted with almond milk since I don't use cow's milk. Also added peppers, mushrooms and sun dried tomatoes for extra flavor.

married4life
0

married4life

It was pretty good, although kind of weird that no seasoning was added. The garlic and onion definitely added flavor. I only had vanilla almond milk, so that sweetened up a bit. Not sure if it would be bland with regular milk.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 4.3 g
  • 1%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 192 mg
  • 64%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Pan-Fried Greek Potatoes