Greek Vegetable Omelet

MAKES 2 SERVINGS

This Greek-inspired omelet is the ideal start to your feeding period. Loaded with countless nutrients and plenty of protein, it will leave you feeling full and energized. Take your pick from the various add-ons, although I’m partial to the olives, feta, and mint authentic Greek flavors.

INGREDIENTS

For the omelet

4 large eggs
2 tablespoons fat-free milk
½ teaspoon paprika
¼ teaspoon allspice
½ teaspoon salt
½ teaspoon black pepper
1½ teaspoons extra-virgin olive oil

Add-ons

½ cup crumbled feta cheese
½ cup halved cherry tomatoes
⅓ cup drained marinated artichoke hearts
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
2 tablespoons pitted kalamata olives

INSTRUCTIONS

1. In a medium bowl, whisk together all the omelet Ingredients except the olive oil.
2. Coat a 10-inch nonstick skillet with the olive oil and set it over medium-high heat.
3. Once the oil is shimmering, pour the egg mixture into the skillet and stir it with a spatula for 5 seconds.
4. Push the cooked egg in from the edge of the skillet to the center and tilt the pan to allow the uncooked egg to fill in the empty spots.
5. Cook the omelet for 1 minute, until the eggs are set, then remove it from the heat. Spoon your desired add-ons onto one side of the omelet and use a spatula to fold the remaining half of the omelet over the add-ons.
6. Slice the omelet into two portions. Serve with warm pita bread, if desired.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here