Spinach Mushroom Omelet With Avocado Tomato Basil Feta Food

SPINACH FETA OMELETTE WITH MUSHROOMS

Steps:

• Coat a small pan with non-stick spray.
• Add mushrooms and cook until softened.
• Once mushrooms have softened, add in spinach.
• Cook spinach until wilted.
• Add salt and pepper to taste.
• Once mushrooms and spinach are cooked, transfer to a plate and set aside.
• In a small bowl, add the egg and egg white with a little salt and pepper.
• Whisk until fluffy.
• Re-spray the pan with non-stick spray.
• Add eggs to pan and cook over low heat. Do not stir, do not break up.
• When the eggs are almost cooked thoroughly, carefully run your rubber spatula around the edges. Carefully flip the omelet over.
• Add the mushroom and spinach mixture to half of the omelet with half of the feta cheese.
• Fold the other half over it and sprinkle with remaining feta.
• Serve and enjoy!

AVOCADO GREEK OMELET

Steps:

• Whisk eggs in a small bowl until smooth.
• Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

SPINACH MUSHROOM OMELET

Steps:

• Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
• Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.

SPINACH, MUSHROOM OMELET W/FETA CHEESE

Steps:

• Heat oil in a small skillet on med heat.
• add spinach and mushrooms, sauté until spinach is wilted but a bright green color and mushrooms are warmed all the way through
• Add eggs. cook until eggs are firm, can flip to make sure the eggs are cooked all the way through.
• Add feta cheese, fold in half and serve.

SPINACH AND MUSHROOM OMELET

Steps:

• In a non-stick pan, heat 1 tsp of olive oil on medium heat. Add mushroom and onions.
• Saute mushrooms and onions for 3 minutes then add spinach.
• Season with salt, pepper, and oregano.
• Once cooked to desired tenderness, remove the vegetables from the pan.
• Keep pan on medium heat. Add tsp of remaining olive oil and pour in whipped eggs. Sprinkle with a little more oregano, salt, and pepper.
• Top one side of omelet with cooked veggies. Fold omelet over with a spatula. Cook until eggs are done.

SPINACH & FETA BAKED 'OMELETTE'

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil to medium-high& add onion- saute until opaque, then add mushrooms (if using) and then spinach& saute just until spinach is wilted.
• Grease 9" square casserole dish with some olive oil (or spray with cooking spray) Beat eggs& add salt& pepper to taste.
• Add crumbled feta and spinach mixture to eggs.
• Pour into casserole dish& top with mozzarella.
• Bake at 350 degrees for approx.
• 30 minutes.
• Cool about 5 minutes, then cut into 4 servings.
• Serve with fruit and some plain yogurt on the side (mix in some dried dill or parsley for color).

SPINACH AND FETA OMELET (WW)

Steps:

• In a small bowl combine first 5 ingredients (egg - salt).
• Spray a small skillet with Pam and head over medium heat.
• Add egg mixture to skillet, cooking until bottom of eggs is firm (5-10 minutes). Flip omelet and cook other side until set (3-5 minutes).
• Put cheese on one half of omelet and flip over other half.
• Cut in half to serve.