Healthy Greek Omelet
I used to be awful at making omelets so I finally gave up.. Gave up in the sense that if they didn’t turn out looking great, I would just chop up the egg and have scrambled eggs with vegetables! Haha it seems once you stop caring so much, they turn out wonderful! Greek omelets are by far my favorite to make now. They’re packed with good veggies and protein and it’s a great way to start your day! So give it a shot! And if they don’t work out, just remember you have a back-up plan already : )
1 Tbs butter
1 cup fresh spinach, coarsely chopped,
¼ cup red onion, finely chopped
¼ cup cherry tomatoes, quartered
5-6 kalamata olives, halved
2 Tbs skim milk
¼ cup crumbled Feta (try goat cheese as well for a richer taste)
(1.) Melt butter in a medium sized non-stick skillet over medium heat. (2.) Add chopped onions and half of the spinach and cook for 4-5 minutes. (3.) Add remaining spinach, tomatoes, and olives. Cook another 1-2 minutes.
In a small bowl, whisk together milk and eggs. Maybe I should say, WHISK THE HELL OUT OF THOSE EGGS! You want them to be bubbly and airy, it’s the key to a fluffy omelet!
(4.) Pour over the veggie mixture and tilt the skillet so they’re evenly coated with the egg. Cook for about a minute or until the bottom starts to set up. Using a spatula, carefully lift one edge of the egg while tilting the pan to allow the still runny egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
Sprinkle the crumbled Feta over the top and cook for another 2-3 minutes or until top starts to set up. Just lightly shake the pan to see if there’s still any runny egg on top.
Lightly run the spatula around the edges to loosen the omelet, making it easier to flip.
Slip the spatula underneath one side of the omelet and gently fold in half.
Cook for 1-2 more minutes and then flip the pan completely upside down onto your plate for an easy transfer.