Feta Omelet with Breadcrumbs

  • EllenDeller Posted: 09/20/10
    Worthy of a Special Occasion

    We thought this was fabulous, but I did make a few changes: no water, used liquid egg whites from a box in addition to the fresh eggs, used only a scant 1/2 cup of SEASONED bread crumbs and did not stir them, letting them form a nice crust. My omelet cooked in about three minutes, so I don't know where that 15 minutes in the recipe comes from! Served with the warm potato salad, the lemon-garlic greens, and baba ganoush with pita slices.


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