Scrambled Greek Omelette

      Scrambled Greek Omelette

      Here’s a “supercharged breakfast” easy enough to prepare every day and special enough to serve for holidays and special occasions. The omelette is “scrambled style” so you don’t have the stress over flipping it just right.

      Hands-on - 10 min. Serves 2.

      Ingredients  
      fresh, ready-to-eat baby spinach (lightly packed) 4 cups
      dried onion flakes 4 shakes
      egg substitute or 2 whole eggs and
      4 egg whites whisked together
      1 cup
      fresh cracked pepper 6 grinds
      Greek seasoning, Italian seasoning or oregano 4 shakes
      reduced-fat feta cheese, crumbled 1/4 cup
      tomato, chopped 1 med

      Directions

      • Spray a medium nonstick skillet with cooking spray. heat over medium-high heat.
      • Sauté spinach and dried onion for 2 minutes. Spinach will shrink down to less than half its bulk.
      • Add eggs, pepper and seasoning to pan. Stir constantly until eggs are almost completely set.
      • Add feta cheese and chopped tomato during last 1 minute of cooking time.
      • Serve.

      Print the Recipe

      Nutrition information

      For half of the omelette  
      Calories 110
      Calories from Fat 16%
      Fat 2 g
      Saturated Fat <1 g
      Fiber 6 g
      Cholesterol 15 mg
      Sodium 500 mg
      Protein 17 g
      Total Carbohydrate 5 g
      Sugars <1 g
      Lickey-split meals by Zonya