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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


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