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Greek Style Omelet – WLS Recipe
I make eggs almost every morning. I love them for many reasons. Here is a bulleted list of the reasons for my love:
- delish and nutrish (delicious and nutritious that is)
- fast and easy cleanup
- fill me up
- I can find lots of variety
- I can make thousands of jokes using the word. Okay, not thousands, I eggs-aggerate.
Keeping variety in eggs is key. Eggs alone is great on occasion, but gets boring quickly. Each week at the grocery store, my better half and I glance around at what we’ll be putting in our eggs for the week.
We went for a Greek styled version last week. We loved it!!! Although one day I did overdo the spinach and it was not the best. Buuuut plenty of iron and Vitamin K for the day!
Note: if you struggle with making a perfectly folded omelet, no worries, this is an awesome as a “scrambler”
Greek Style Omelet - WLS Recipe
- 1/2 cup spinach leaves
- 2 tbsp red onion, chopped
- 1/2 tbsp garlic, chopped
- 2 tbsp chopped tomatoes, seeded
- 2 eggs
- 1/4 cup 2% cottage cheese
- 1/4 cup low fat feta cheese
- Cook spinach, onions and garlic in a small nonstick skillet on medium heat. Stir frequently and once onions look tender, add tomatoes.
- Whisk eggs and cottage cheese together. Add to skillet; tilt to evenly coat spinach mixture.
- Cook 2-3 minutes, covered, or until eggs are almost set. Top with 3 tbsp cheese; cook 1 minute more. Slip spatula underneath omelette to loosen and gently fold omelette in half. Remove from heat; cut in half.