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JadziaDax · 08-23-2003, 05:12 AM

Mediterranean Omelet

Ingredients
3 large eggs
1 tablespoon whole milk
1/8 teaspoon garlic salt
1/4 cup crumbled feta cheese
1/4 cup (loosely packed) coarsely chopped fresh spinach
2 tablespoons coarsely chopped fresh or canned tomatoes
2 tablespoons coarsely chopped canned artichoke hearts salt and pepper

Preparation
For best results, make sure that all filling ingredients are at room temperature when you prepare an omelet.

Place the eggs, milk, and garlic salt in a bowl and whisk vigorously until well combined. Place an 8-inch nonstick skillet over a medium flame and allow to preheat until very hot to the touch. Pour the eggs into the hot skillet and cook, stirring gently, until the mixture resembles very loose scrambled eggs. Use a spoon or spatula to gently spread the partially cooked eggs into an even layer in the pan. Immediately sprinkle on the feta, then top with the spinach, tomatoes, and artichoke hearts. Season with salt and pepper. Allow the omelet to cook undisturbed for another minute or two, until the surface of the eggs is no longer runny. Fold the eggs over to complete the omelet, and serve.

Serves 1

Nutritional Information per serving
Calories 304
Protein 23g
Carbohydrates 7g
Fat 20g
Saturated Fat 8g
Cholesterol 657mg
Sodium 615mg
Vitamin A 2178IU (44%DV)
Calcium 215mg (22%DV)
Iron 3mg (17%DV)

08-23-2003, 05:12 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Recipe of the Day - August 23 (mediterranean omlet) Mediterranean Omelet Ingredients 3 large eggs 1 tablespoon whole milk 1/8 teaspoon garlic salt 1/4 cup crumbled feta cheese 1/4 cup (loosely packed) coarsely chopped fresh spinach 2 tablespoons coarsely chopped fresh or canned tomatoes 2 tablespoons coarsely chopped canned artichoke hearts salt and pepper Preparation For best results, make sure that all filling ingredients are at room temperature when you prepare an omelet. Place the eggs, milk, and garlic salt in a bowl and whisk vigorously until well combined. Place an 8-inch nonstick skillet over a medium flame and allow to preheat until very hot to the touch. Pour the eggs into the hot skillet and cook, stirring gently, until the mixture resembles very loose scrambled eggs. Use a spoon or spatula to gently spread the partially cooked eggs into an even layer in the pan. Immediately sprinkle on the feta, then top with the spinach, tomatoes, and artichoke hearts. Season with salt and pepper. Allow the omelet to cook undisturbed for another minute or two, until the surface of the eggs is no longer runny. Fold the eggs over to complete the omelet, and serve. Serves 1 Nutritional Information per serving Calories 304 Protein 23g Carbohydrates 7g Fat 20g Saturated Fat 8g Cholesterol 657mg Sodium 615mg Vitamin A 2178IU (44%DV) Calcium 215mg (22%DV) Iron 3mg (17%DV)