Mediterranean Vegetable Omelette With Side Salad Recipes

MEDITERRANEAN OMELET

Mediterranean Omelet image

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. -Milynne Charlton, Scarborough, Ontario

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped

Steps:

In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts : Calories 236 calories, Fat 18g fat (8g saturated fat), Cholesterol 395mg cholesterol, Sodium 472mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

MEDITERRANEAN VEGETABLE OMELETTE WITH SIDE SALAD

Mediterranean Vegetable Omelette With Side Salad image

Make and share this Mediterranean Vegetable Omelette With Side Salad recipe from Food.com.

Provided by hxnnxh

Categories Lunch/Snacks

Time 25m

Yield 1 omelette, 1 serving(s)

Number Of Ingredients 9

Ingredients

1 medium red bell pepper
1 shallot
1/2 cup green asparagus
2 cups spinach leaves
2 tablespoons cottage cheese
1/2 medium avocado
1 cup rocket
2 eggs
1 teaspoon coconut oil

Steps:

Roast the red bell pepper over gas stove until skin is completely black. If you do not have a gas stove you can use grill on highest mark. When completely blackened, remove skin and slice in small strips.
Finely chop the shallot, cut asparagus in 1 inch pieces.
In med size skillet, heat 1 tsp coconut oil (or other type of vegetable oil). Fry shallots until softened, not browned. Add asparagus, bell pepper and spinach.
When spinach has wilted, add eggs, scooping veggies into the egg while still unset. Turn omelet after 2 minutes. Bake an additional minute.
Make a side salad with rocket, sliced 1/2 avocado and cottage cheese. Serve together with omelette. Season with salt and pepper to taste.

Nutrition Facts : Calories 437.9, Fat 30.6, SaturatedFat 9.7, Cholesterol 376.4, Sodium 302.7, Carbohydrate 23.6, Fiber 10.9, Sugar 7.4, Protein 21.3

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