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

Course: Breakfast, Main Dish

Cuisine: Greek, Stove Top

Servings: 2 servings

Calories: 154kcal

Author: Steph Wagner

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Ingredients

• ▢ 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

Instructions

• ▢
  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.

Nutrition

Serving: 0.5omelet | Calories: 154kcal | Carbohydrates: 9g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 352mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1076IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg