Mediterranean Omelet

Total Time: Prep/Total Time: 10 min.,Makes: 2 servings

This fluffy omelet gives us reason to get a move on for breakfast. For a bit of extra flair, add some chopped fresh herbs like basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario


  • 4 large eggs
  • 1/4 cup water
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 tablespoon butter
  • 1/4 cup crumbled feta or goat cheese
  • 1/4 cup chopped tomato
  • 1 green onion, chopped


  1. In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
  2. When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half; slide onto a plate. Cut into 2 portions.


1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.

See also  Whipped Squash

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