Open Faced Omelet With Feta Roasted Tomatoes And Spinach Food

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LOADED MEDITERRANEAN OMELETTE



Loaded Mediterranean Omelette image

An especially satisfying and perfectly fluffy omelette, loaded with Mediterranean favorites. Turn it into lunch or a simple dinner for two with a side of warm pita bread and Greek Tzatziki sauce!

Provided by The Mediterranean Dish

Categories     Breakfast

Time 2m

Number Of Ingredients 15

4 large eggs
2 tbsp fat-free milk
1/4 tsp baking powder (optional)
1/2 tsp Spanish paprika
1/4 tsp ground allspice
Salt and pepper, to your liking (I used about 1/2 tsp each)
1 1/2 tsp Private Reserve Greek extra virgin olive oil
1 tzatziki sauce recipe to serve, optional
Warm pita to serve, optional
1/2 cup cherry tomatoes, halved
2 tbsp sliced pitted Kalamata olives
1/4 to 1/3 cup marinated artichoke hearts, drained and quartered
2 tbsp chopped fresh parsley, more for later
2 tbsp chopped fresh mint, more for later
Crumbled feta cheese, to your liking, optional

Steps:

  • In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
  • In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
  • Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
  • Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
  • Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!

Nutrition Facts : Calories 167 calories, Sugar 1.8 g, Sodium 771.2 mg, Fat 10.7 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.9 g, Protein 13.8 g, Cholesterol 376.1 mg

OPEN-FACED OMELET WITH FETA, ROASTED TOMATOES, AND SPINACH RECIPE



Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach Recipe image

Have a gluten-free breakfast with this open-faced omelet made with spinach and cheese matched with the fresh flavors of herb-seasoned roasted tomatoes.

Provided by Robin Pierre

Categories     Omelette

Yield 2

Number Of Ingredients 12

For Roasted Tomatoes:
1 cup grape tomatoes
1 tsp olive oil
pinch kosher salt
black pepper
sprig thyme or oregano
For the Omelet:
3 large eggs
⅛ tsp salt
black pepper
1 cup baby spinach
1 oz ATHENOS Feta cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Place the tomatoes on a small baking sheet and drizzle with oil, salt pepper, and fresh herbs. Roast for about 12 to 15 minutes.
  • Meanwhile beat the eggs in a medium bowl with a little water, salt, and pepper.
  • Heat a medium nonstick skillet over medium-low heat.
  • Spray with oil and pour half of the eggs.
  • Cook until they set for about 2 to 3 minutes, then slide onto the plate.
  • Repeat with the remaining spray and eggs.
  • To serve, place eggs on two plates, top with spinach, tomatoes, feta, salt, and pepper.

Nutrition Facts : ServingSize 1, Calories 186.1 Calories, Carbohydrate 5.9 g, Cholesterol 291.6 mg, Fat 12.7 g, Fiber 1.7 g, Protein 12.6 g, SaturatedFat 4.8 g, Sodium 434.6 mg, Sugar 3.2 g, TransFat 0.0 g, UnsaturatedFat 5.1 g

OMELETS WITH ROASTED VEGETABLES AND FETA



Omelets With Roasted Vegetables and Feta image

If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, quick, main course

Time 2m

Yield Serves 1

Number Of Ingredients 6

2 eggs
Salt and freshly ground pepper to taste
2 to 3 teaspoons milk
2 teaspoons unsalted butter or extra virgin olive oil
1/3 cup Roasted Winter Vegetable Medley
1 tablespoon crumbled feta

Steps:

  • Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
  • As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.

OPEN-FACED OMELET



Open-Faced Omelet image

This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup fresh broccoli florets
1/2 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
1-1/2 cups cubed fully cooked ham
1 cup frozen shredded hash brown potatoes, thawed
2-1/2 cups egg substitute
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 722mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

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