043 - Greek Omelet with Feta & Assorted Veggies


043 - Greek Omelet with Feta & Assorted Veggies

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Greek Omelet with Feta

1 cup tightly packed baby spinach leaves
2 Tbsp. chopped red onions
1/2 tsp. minced garlic
2 Tbsp. chopped seeded tomatoes
2 eggs
2 Tbsp. fat‐free milk
1/4 cup crumbled feta cheese, divided make it

COOK spinach, onions and garlic in small nonstick skillet sprayed with cooking spray on medium heat 4 min. or until onions are crisp‐tender, stirring frequently. Stir in tomatoes.

WHISK eggs and milk until blended. Add to skillet; tilt skillet to evenly coat spinach mixture. Cook 2 to 3 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with 3 Tbsp. cheese; cook 1 to 2 min. or until eggs are set but top is still slightly moist.

SLIP spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese; cut in half.