Mediterranean Omelette with Black Olives, Tomatoes and Feta
Used with permission from the new Rose Reisman's Family Favorites Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Mediterranean Omelette with Black Olives, Tomatoes and Feta. Serves 2
1 cup egg substitute (or 4 large eggs)
1/3 cup seeded and diced plum tomatoes
3 Tbsp diced black olives
1/4 cup crumbled feta cheese (about 1 oz)
1/2 tsp dried basil
2 Tbsp chopped fresh basil
- Lightly coat a 9-inch nonstick skillet with cooking spray, add the egg substitute and cook over medium-low heat for 4 minutes.
- Add the tomatoes, olives, feta and dried basil and cook for another 2 minutes, or until the eggs are almost set.
- Fold one-half over the other and cook for another minute. Garnish with the fresh basil.
Nutritional analysis per serving
Protein 18 g
Fiber 1.1 g
Total fat 8.0 g
Saturated fat 2.5 g
Cholesterol 6 mg
Sodium 509 mg
Prep time: 10 minutes
Cooking time: 7 minutes
Nutrition watch: Feta cheese is a good source of calcium. Light feta contains half the fat and calories of hard cheeses.
The Mediterranean way of eating has been credited with lowering heart attacks and strokes, reducing the risk of certain cancers and maintaining weight control. We have it all here in one omelette.
To download all of the recipes to your iPod, please visit the Recipe iPod page.