Vegetarian

My Big Fat Skinny Greek Omelet is for Breakfast.

My Big Fat Skinny Greek Omelet takes 15 minutes to prepare.

My Big Fat Skinny Greek Omelet takes 20 minutes to cook.

My Big Fat Skinny Greek Omelet makes 1 servings.

The ingredients for My Big Fat Skinny Greek Omelet are:

4 large Egg white, fresh
3 tbsp chopped Onions, raw
.5 serving Baby Bella Mushrooms (3 oz)
1 cup Spinach, fresh
1 oz Pastene Roasted Red Peppers (by MAURIZIA)
1.2 serving Mezzetta Pitted Greek Kalamata Olives (4 olives in a serving)
3 tbsp Green Peppers (bell peppers)
1 oz Cheese Feta Crumbled President 1 oz (28g) = 70 cals 1 inch cube
1 tbsp Extra Virgin Olive Oil

Here is how you make My Big Fat Skinny Greek Omelet:

Chop all vegetables. Heat olive oil over med/high heat and saute onions, mushrooms and peppers until mushrooms begin to shrink. Add chopped spinach and continue to saute until spinach is wilted. Remove from pan and set aside. Add egg whites to pan and allow to cook over med heat for aprox 3 min. Add back cooked veggies, dropping evenly over eggs. Add chopped olives, roasted pepper and feta cheese and fold omelet in half. Continue to cook about 5 minutes each side, or until eggs are no longer runny.Serving Size:?1

The nutritional information for My Big Fat Skinny Greek Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 369.0

• Total Fat: 24.4 g
• Cholesterol: 20.0 mg
• Sodium: 825.8 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 3.1 g
• Protein: 23.4 g

The dietary needs meet for My Big Fat Skinny Greek Omelet is Gluten Free