Greek Omelet with Feta Cheese
Makes: 4 servings
Prep Time: 10 min.
Total Time: 23 min.
- 2 - cup fresh
spinach leaves, cut
into thin strips
- 1/4 - cup. chopped red
- 1 - teaspoon minced garlic
- 1/4 - cup chopped
- 4 - eggs
- 1/4 - cup water
- 1/2 - cup Crumbled
Spray small nonstick skillet
with cooking spray.
Add spinach, onions and garlic; cook
on medium heat for 4 minutes or until onions are tender, stirring
frequently. Stir in tomatoes. Beat eggs and water with wire whisk
until well blended. Pour evenly over spinach mixture;
tilt skillet to evenly distribute eggs.
As eggs set, lift edge
slightly with spatula to allow uncooked portion to flow underneath. When eggs are almost set, sprinkle
evenly with 1/4 cup of the cheese. Cook an additional 1 to 2
until eggs are set.
Slip spatula underneath, tip
skillet to loosen and gently fold omelet in half. Sprinkle with remaining cheese. Remove from heat; let stand 2
to allow cheese to melt slightly. Cut in half to serve.