Mediterranean Omelet

Eggs, cheese, veggies – easy protein for breakfast – what more can you ask for??

Ingredients:
  • 2 eggs
  • 1 TBS milk
  • sea salt
  • pepper
  • 1 TBS olive oil
  • 2-3 TBS chopped red pepper
  • 2-3 TBS chopped fresh spinach
  • 2 TBS chopped sun dried tomatoes
  • 2 TBS crumbled feta cheese
Heat olive oil in medium skillet over high heat for a few minutes.  While that heats up, chop your red pepper, spinach, sun dried tomatoes.  Throw all of those in the skillet and saute for about 4 minutes.

Meanwhile crack your eggs into a bowl, add milk, sea salt & pepper to taste, whisk with fork until ingredients just come together.  

Pour eggs over the veggies in skillet and let cook for 2 minutes, reduce heat to medium.  

While eggs are firming up on the bottom but still slightly runny on top, sprinkle your crumbled feta overtop.  

Lift omelet from all sides in a circular motion with spatula to allow uncooked eggs to run underneath.  Rotate your skillet as you do this to make sure all sides are lifted.  Cook until eggs have set on bottom and are a golden brown color, but the top is still somewhat moist.  

Lift up one half of the omelet with your spatula and fold it neatly overtop the other half, being careful not to break it in half…  This is an artform I believe! 

Slide omelet onto a plate and EAT!

For a lighter cheese option use this!

Leave a Reply