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Randy Mayor Photo by: Randy Mayor

Feta Omelet with Breadcrumbs

This easy omelet gets its distinctive flavor from the addition of feta cheese, green onions, and parsley.  It's a great choice for breakfast, brunch, or a light supper. 

Cooking Light SEPTEMBER 2000

  • Yield: 6 servings (serving size: 1 wedge)

Ingredients

  • 5 tablespoons water
  • 1/4 teaspoon salt
  • 4 large eggs
  • 4 large egg whites
  • 1 tablespoon olive oil
  • 3/4 cup dry breadcrumbs
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano

Preparation

Preheat broiler.

Combine first 4 ingredients in a bowl; stir well with a whisk. Heat oil in a 9-inch cast-iron skillet over medium heat. Add breadcrumbs; cook for 1 minute or until lightly browned. Spread egg mixture evenly in pan; top with cheese. Broil 15 minutes or until omelet is firm. Sprinkle with onions, parsley, and oregano. Cut into wedges.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 47%
  • Fat: 8.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 9.7g
  • Carbohydrate: 11.4g
  • Fiber: 0.5g
  • Cholesterol: 156mg
  • Iron: 1.6mg
  • Sodium: 400mg
  • Calcium: 104mg
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Feta Omelet with Breadcrumbs recipe

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