Mediterranean Omelette

Mediterranean Omelette Recipe

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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

How to Make Mediterranean Omelette


  • 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.

Printable Recipe Card

About Mediterranean Omelette

Course/Dish: Eggs
Other Tag: Quick & Easy

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