Mediterranean Omelet

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 teaspoons garlic-infused olive oil

¼ cup diced red bell pepper

2 cups chopped baby spinach

¼ cup diced common tomato

¼ cup sliced kalamata or black olives

2 teaspoons cooking oil, divided (I use avocado oil)

5 large eggs, whisked and divided

¼ cup crumbled feta cheese, divided (optional)

Directions

Heat olive oil in a medium skillet over medium to medium-high heat. Add bell pepper; saute 3 minutes. Stir in spinach, tomatoes and kalamata olives; cook until spinach is just wilted. Remove mixture from pan and set aside.

In the now-empty pan, add 1 teaspoon cooking oil and rotate to coat. Add half of the whisked egg mixture. Using a heat-safe spatula, gently push eggs from edges toward the center, allowing for the uncooked egg to cook. Continue cooking, pushing and tilting the pan until egg is fully set.

Scoop half of the vegetable filling onto one half of the omelet. Add 2 tablespoons optional feta. Fold omelet in half with spatula or turner and slide out of the pan.

Repeat process with remaining egg and vegetable mixture.

Serve omelets warm topped with optional garnishes.

Nutrition

• Calories: 414
• Total Fat: 32.7 g
• Saturated Fat: 9.1 g
• Trans Fat: 0.1 g
• Cholesterol: 574.7 mg
• Sodium: 687 mg
• Total Carbohydrate: 7.5 g
• Dietary Fiber: 2.4 g
• Total Sugars: 3.1 g
• Protein: 23.2 g