Breakfast

Greek Egg Omelet (Whole Egg version) is for Breakfast.

Greek Egg Omelet (Whole Egg version) takes 15 minutes to prepare.

Greek Egg Omelet (Whole Egg version) takes 5 minutes to cook.

Greek Egg Omelet (Whole Egg version) makes 1 servings.

The ingredients for Greek Egg Omelet (Whole Egg version) are:

2 Eggs (or substitute 4 egg whites)
1/4 cup tomatoes, diced
1 tbsp extra virgin olive oil.
3/4 cup onions, diced
2 tbsp reduced fat feta cheese
1/4 tbsp cilantro
1/4 tsp Salt
1/4 tsp Pepper

Here is how you make Greek Egg Omelet (Whole Egg version):

1. Whisk eggs and tomatoes until eggs are even colored and frothy, set aside.2. Add the olive oil to a small frying pan over medium heat and tilt the pan until the bottom and sides are covered.3. Add the onions to the pan and saute until the onions become translucent.4. Gently pour the eggs and tomato mixture into the pan. (I like to whisk again just before I pour.)5. As the eggs begin to set, very carefully lift the edges of the omelette upwards with a spatula, ensuring that the omelette does not stick and also allowing the uncooked eggs to run underneath. Rotate the pan as you do so, making sure that all sides have been moved. 6. Cook the eggs until the bottom is cooked and the top is a little moist.7. Add the feta cheese and cilantro to the eggs.8. Fold the omelet in half, then loosen the omelette away from the pan and tip out. Serving Size: 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user MLOOMAN.

The nutritional information for Greek Egg Omelet (Whole Egg version) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 376.4

• Total Fat: 28.4 g
• Cholesterol: 380.0 mg
• Sodium: 537.9 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 2.8 g
• Protein: 20.2 g