If you’re a gardener, try swapping in some of your fresh harvests for the fillings suggested here. And if you use locally sourced eggs, you’ll dramatically reduce your meal’s carbon footprint—in true Mediterranean fashion! What makes this omelet unique is the dynamic seasonings, including allspice, mint, and Spanish paprika.
4 large eggs
2 tablespoons almond milk
1 teaspoon Himalayan salt
½ teaspoon ground black pepper
½ teaspoon Spanish paprika
¼ teaspoon ground allspice
¼ teaspoon baking powder
1½ teaspoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
½ cup halved cherry tomatoes
2 tablespoons sliced and pitted Kalamata olives
¼–⅓ cup drained and quartered marinated artichoke hearts
2–4 tablespoons crumbled feta cheese, as desired
1. Whisk together the eggs, almond milk, salt, pepper, paprika, allspice, and baking powder in medium bowl.
2. Heat the olive oil in a 10-inch skillet over medium-high heat. Tilt the skillet so the oil fully coats the bottom.
3. Pour the egg mixture into the skillet and stir it quickly with a spatula for 5 seconds. Push the cooked bits of the egg toward the center of the pan while tilting the pan to allow the raw egg to fill the empty spaces.
4. Cook the omelet for 1–2 minutes, until the bottom is golden and the eggs are nearly set, then remove from the heat. Add the toppings of your choice to one side of the omelet and fold over the empty side onto the toppings.
5. Slice the omelet in half, place each half on a serving plate, and sprinkle with parsley and mint, if desired.
NUTRITION • per one serving •
Total Fat 10 g 13%
Saturated Fat 3.2 g 16%
Polyunsaturated Fat 2.1 g —
Monounsaturated Fat 3.4 g —
Trans Fat —
Cholesterol 170 mg 57%
Sodium 125 mg 5%
Total Carbohydrates 8 g 3%
Dietary Fiber 2 g 7%
Total Sugars 2 g —
Protein 15 g 30%
Vitamin A 690 mcg 80%
Vitamin C 70.8 mg 80%
Vitamin D 2.2 mcg 10%
Potassium 393 mg 8%
Calcium 140 mg 10%
Iron 2.9 mg 15%
This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook here