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.

    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


    • 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.

    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