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Farmers’ Market Omelets
5 min prep time
12 min cook time
4servings
Recipe by
American Heart Association
Source
Diabetes and Heart Healthy Cookbook, 2nd edition
How to Make Farmers’ Market Omelets
Brighten up your breakfast with these flavorful omelets, full of fresh vegetables, fragrant basil, and pungent feta cheese. Add some whole-grain toast and fresh fruit for a light, nutritious meal any time of day.
5 min prep time
12 min cook time
4servings
1/2 omelet
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Step-By-Step Instructions:
- In a medium nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the tomatoes and spinach for 2–3 minutes, or until the tomatoes are slightly softened, stirring constantly. Transfer the mixture to a plate. Cover to keep warm. Set aside. Wipe the skillet with paper towels.
- In a small bowl, using a fork, lightly beat together the egg whites, eggs, and milk. Stir in the green onions.
- In the same skillet, still over medium heat, heat 1 teaspoon oil, swirling to coat the bottom. Pour half the egg white mixture into the skillet, swirling to coat the bottom. Cook for 30 seconds, or until beginning to set. Using a spatula, carefully lift the cooked edge of the omelet and tilt the skillet so the uncooked portion flows under the edge. Cook until no runniness remains, repeating the lift-and-tilt procedure once or twice at other places along the edge if needed.
- With the skillet still on the burner, spread half the tomato mixture over half the omelet. Sprinkle, in order, with half the basil and half the feta. Remove from the heat. Using a spatula, carefully fold the half with no filling over the other half. Cut the omelet in half crosswise. Gently slide onto plates. Cover to keep warm.
- Using the remaining ingredients, including the final 1 teaspoon oil, make and fill a second omelet.
Nutrition facts
4 Servings
-
Serving Size
1/2 omelet
- Amount per serving Calories 130
-
Total Fat
6g
- Saturated Fat 1g
- Cholesterol 100mg
- Sodium 290mg
-
Total Carbohydrate
6g
- Dietary Fiber 1g
- Total Sugars 4g
- Protein 12g
- Potassium 350mg
- Phosphorous 140mg
Ingredients
canola or corn oil (divided use)
2
grape tomatoes (halved)
1 cup
baby spinach
1 cup
large egg whites
6
large eggs
2
milk (fat-free)
1/4 cup
medium green onions (chopped)
4
fresh basil (chopped)
1/4 cup
feta cheese (fat-free, crumbled)
2 oz
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