Greek Omelet
Minutes Prep time: 20
Minutes Total time: 20
Servings: 1
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 1
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1/4 cup finely chopped cooked potato
2 tablespoons sliced green onions
1 small clove garlic, minced
2 teaspoons sliced ripe olives, drained
2/3 cup egg substitute
1 tablespoon fat free milk
Dash dried oregano leaves
Dash ground black pepper
1 tablespoon crumbled feta cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 96 mg | 10% |
Carbohydrate | 13 g | 4% |
Cholesterol | 9 mg | 3% |
Total Fat | 4 g | 6% |
Iron | 3 mg | 18% |
Calories | 171 kcal | 9% |
Sodium | 469 mg | 20% |
Protein | 20 g | 40% |
Saturated Fat | 1 g | 7% |
Sugars | 1 g | 0 |
Vitamin C | 5 mg | 9% |
Spray small skillet with cooking spray; heat over medium heat. Add potato, onions and garlic; cook 2 minutes, or until potatoes are lightly browned, stirring occasionally. Stir in olives. Remove mixture from skillet; cover to keep warm.
Beat egg substitute, milk, oregano and pepper with wire whisk until well blended. Add to same skillet; tilt skillet to evenly distribute egg mixture. As egg mixture sets, lift edge slightly with spatula to allow uncooked portion to flow underneath. When egg mixture is set in center, spoon potato mixture over half of omelet; sprinkle with cheese.
Slip spatula underneath, tip skillet to loosen and gently fold omelet in half. Slide onto serving plate.
Greek Omelet