By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- bell pepper, seeded and chopped
- medium tomato, diced
- cloves garlic
- 1/4 c
- black olives, pitted and sliced
- scallions or green onions, chopped
- 4 large
- eggs or 1 cup egg substitute
- 2 Tbsp
- skim milk
- 1 tsp
- olive oil, extra virgin
- 1 tsp
- lemon juice
- 1 Tbsp
- herb mixture of basil, oregano, thyme
- 1 Tbsp
- 2 oz
- feta cheese, crumbled
1In a small mixing bowl, combine well the pepper, tomato, garlic, olives, olive oil, lemon juice, scallions (green onions) and parsley.
2Set aside for as long as you can wait to let the flavors mingle, (at least 20 minutes).
3In another small bowl, whisk together the eggs, milk and herbs.
4Heat a lightly sprayed nonstick skillet or omelette pan and pour about one half of the egg mixture into the skillet.
5Swirl to the edges of the pan.
6Reduce the heat and cook for 1 to 2 minutes; then slide a spatula underneath the omelette to ease the excess mixture onto the pan's surface.
7When the omelet is light brown around the edges and the top surface is barely moist, add one-half of the vegetable mixture to one-half of the omelette, forming a half moon.
8Add about 1 ounce of the cheese to the mixture and gently fold over the other half of the omelet.
9Cover the pan and cook for about 1 minute more; then turn off the heat.
10Let the omelet sit in the pan for another minute or two until heated throught then slide onto a warm plate.
11Re-season the pan with vegetable spray and repeat the process with the remaining ingredients.
12Makes 2 large omelettes, good for 2 hungry people or 4 people with side dishes.