Greek Veggie Omelette

[Carl]

Greek Veggie Omelette.jpg (30.8 KiB) Viewed 339 times

Preparation Time: 5 minutes
Cooking time: 15 minutes
Serves: 2

If served as two portions, provides 271 cals, 24g fat (of which 5g saturates), 3g sugar and 0.5g salt per portion.

Ingredients

- 4 large eggs
- 2 tbsp fat free milk
- ⅛ tsp salt
- 3 tsp olive oil, divided
- 2 cups sliced baby portobello mushrooms
- ¼ cup finely chopped onion
- 1 cup fresh baby spinach
- 3 tbsp crumbled feta cheese
- 2 tbsp sliced ripe olives
- Freshly ground pepper

Method

1. Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 tsp oil over medium-high heat; saute mushrooms and onion until golden brown, 5 - 6 minutes. Stir in spinach until wilted; remove from pan.

2. In same pan, heat remaining oil over medium - low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.