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.
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
How to Make It
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.
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This was delicious! What a nice way to turn an omelet into something sophisticated. I liked using minced shallots instead of scallions, I also added dill and a tiny bit of nutmeg to the egg mixture. I went all out and topped with sliced kalamata olives in addition to the shallots and parsley. Very nice way to make eggs for breakfast, - not to complicated, and yet you feel the dish has style when you serve it!
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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