Recipe ReDux Post # 74 Gabby's Greek Omelet
The Recipe ReDux for September is "Kids That Cook." And, as the title implies, we were encouraged to bring our kids in the kitchen to help with this challenge. Gabby is going on 4 plus years of enjoying cooking time with me and lately she has been asking to learn how to make an omelet. We decided this would be a perfect opportunity for her to learn. Our weekly local produce box delivery included some fresh oregano this week so we definitely wanted to include that. As we peeked in the cupboard a jar or olives and some sun dried tomatoes inspired us to go with a Greek style omelet. We started with some egg whites and used them to blanket some fresh chopped spinach, the oregano, sun dried tomatoes, olives and shredded mozzarella cheese. The combination worked perfectly, was so easy to prepare and was SO flavorful. We spilt it and savored every last bite together. I hope you and your family will give this one a try as well as some the other kid-friendly recipes from the Recipe ReDux group.
Ingredients:
2 eggs or 1/2 cup liquid egg whites/substitute
1/2 cup chopped fresh spinach
1/2 teaspoon oregano (fresh or dried)
1 tablespoon chopped sun dried tomatoes
5 chopped kalamata olives
1/4 cup low fat mozzarella cheese
cooking spray or olive oil
Directions:
Coat a small to medium sized pan with cooking spray or olive oil and warm on medium heat for 1 minute. Pour in the eggs/liquid egg whites and heat for 1 minute. Sprinkle the spinach, oregano, sun dried tomatoes, olives and cheese on one side of the eggs and heat for another 1 minute. Fold the side without the toppings over to cover them and heat for another minute. Flip the omelet over and heat for another 1-2 minutes until lightly browned.
Makes 1 serving
Serving Size 1 omelet: Calories 205 Protein 22 g Carb 9 g Fiber 1 g Sugars 2 g Fat 9 g Saturated fat 1 g Sodium 656 mg
Read more...
Posts
