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Mediterranean Omelette

 
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An amazing omelette with a bruschetta-like stuffing. Pleasing to the eye and incredibly satisfying to the belly. Makes for an impressive Sunday brunch sure to please.

Yield

2

servings

Prep

35

min

Cook

10

min

Ready

45

min

Trans-fat Free
 

Ingredients

1 each sweet red bell peppers
yellow, (or green or red) seeded and chopped
1 each tomatoes
medium diced
2 each garlic cloves
¼ cup black olives
pitted and sliced
*
2 each scallions, spring or green onions
- chopped
4 large eggs
large or 1 cup egg substitute
2 tablespoon milk
skim
1 teaspoon olive oil
extra-virgin
1 teaspoon lemon juice
prefer fresh
1 tablespoon herbs
basil, oregano, thyme
*
1 tablespoon parsley leaves
2 ounces feta cheese
crumbled

Directions

In a small mixing bowl, combine well the pepper, tomato, garlic, olives, olive oil, lemon juice, scallions (green onions) and parsley. Set aside for as long as you can wait to let the flavors mingle, (at least 20 minutes).

In another small bowl, whisk together the eggs, milk, and herbs. Heat a lightly sprayed nonstick skillet or omelette pan and pour about one-half of the egg mixture into the skillet. Swirl to the edges of the pan. Reduce the heat and cook for 1 to 2 minutes; then slide a spatula underneath the omelette to ease the excess mixture onto the pan's surface.

When the omelet is light brown around the edges and the top surface is barely moist, add one-half of the vegetable mixture to one-half of the omelette, forming a half moon. Add about 1 ounce of the cheese to the mixture and gently fold over the other half of the omelet.

Cover the pan and cook for about 1 minute more; then turn off the heat. Let the omelet sit in the pan for another minute or two until heated throught then slide onto a warm plate.

Re-season the pan with vegetable spray and repeat the process with the remaining ingredients. Serve with Rosemary Roasted Sweet Potatoes or Spinach Spuds.

Makes 2 large omelletes, good for 2 hungry people or 4 people with side dishes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 27255% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 440mg 147%
Sodium 357mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 36g
Vitamin A 31% Vitamin C 312%
Calcium 21% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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