If you're tired of throwing the most obvious foods into your morning omelet—mushrooms, spinach, sausage—then this Mediterranean-flavored omelet is just for you. While it's delicious for breakfast, don't hesitate to make this omelet for dinner, too.
Warm 2 tablespoons of olive oil in a skillet over medium-high heat and add fennel, sautéing until lightly browned. Add garlic and tomatoes and sauté five minutes more. Transfer to a bowl and mix in olives and basil. Salt to taste.
Warm remaining olive oil in a skillet. Add half of the beaten eggs to the skillet. As the eggs cook, use a spatula to lift the edges of the omelet and tilt the skillet so uncooked egg comes in direct contact with the pan.
After about three minutes, when the eggs are mostly set, add half of tomato mixture to one side of the eggs. Using a spatula, fold the uncovered half of the omelet over the top; cook a minute more and slide onto plate.
Repeat to make second omelet.
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|Serving Size: 1 Serving (787g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 266 (55%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 580.8mg||179 %|
|Sodium 417.4mg||14 %|
|Potassium 1908.5mg||50 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 21.5g|
|Protein 29g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 485
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