Greek Inspired Spring Omelet
If you want to add more Mediterranean recipes to your recipe box, Greek Inspired Spring Omelet might be a recipe you should try. This recipe serves 1. This main course has 133 calories, 14g of protein, and 6g of fat per serving. For $2.2 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. If you have asparagus spears, cherry tomatoes, green onions, and a few other ingredients on hand, you can make it. It will be a hit at your Spring event. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Only a few people made this recipe, and 2 would say it hit the spot. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Foodista. With a spoonacular score of 68%, this dish is good. Try Greek Inspired Spring Omelet, Greek Inspired Spring Omelet, and spring-inspired spelt crust pizzas for similar recipes.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3 Asparagus spears
1/3 cup egg whites
1 Tbsp. Feta cheese, crumbled
green onions, diced
salt and pepper to taste
1 Tbsp. tzatziki
4 cherry tomatoes (red, yellow or a mix), diced
Equipment:
frying pan
bowl
Cooking instruction summary:
- In a medium skillet saute asparagus until tender, about 7 minutes. Set aside.
- In a small bowl combine egg whites and tzatziki; stir to combine.
- Spray non stick skillet with cooking spray and bring to medium heat. Pour in egg white and allow it to spread over the skillet surface. Cook until egg turns white; about 2 minutes.
- Slide omelette onto a plate and place asparagus, tomatoes, green onions and feta in the middle. Fold the omelette into thirds to cover the fillings.
- Serve hot with additional tzatziki. Salt and pepper to taste.
Step by step:
1. In a medium skillet saute asparagus until tender, about 7 minutes. Set aside.In a small bowl combine egg whites and tzatziki; stir to combine.Spray non stick skillet with cooking spray and bring to medium heat.
2. Pour in egg white and allow it to spread over the skillet surface. Cook until egg turns white; about 2 minutes.Slide omelette onto a plate and place asparagus, tomatoes, green onions and feta in the middle. Fold the omelette into thirds to cover the fillings.
3. Serve hot with additional tzatziki. Salt and pepper to taste.
Nutrition Information:
covered percent of daily need
