Name: Mediterranean Sunrise Omelet
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1 tablespoon whole milk; 2 large eggs; 1/2 cup fresh baby spinach, coarsely chopped; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon Kalamata olives, sliced; 2 tablespoons fresh tomato, diced; 2 tablespoons roasted red pepper, diced; 2 tablespoons feta cheese, crumbled

Omelet

What ingredients do I need to make an omelet?

What type of pan should I use to make an omelet?

Can I make substitutions to the recipe for personal taste or dietary preferences?

How can I adjust the consistency or texture of my omelet?

Brimming with the bold flavors of the Mediterranean, this enticing omelet brings together feta cheese, Kalamata olives, tomatoes, and roasted red peppers. Spinach provides a delicate green touch and the freshness of parsley completes this symphony of taste. It's vegetarian and gluten-free, the perfect way to start your day!

Milk

Eggs

Vegetarian

Mediterranean

Low Carb

Gluten Free

milliliter

whole milk

gram

eggs

Fresh Vegetables

Baby Spinach

Oils

extra virgin olive oil

fresh parsley

Olives & Capers

kalamata olive

tomato

Canned Vegetables

roasted red pepper

Cheese

crumbled feta cheese

Vitamin D

Vitamins

Lycopene

Dietary Fiber

Carbohydrates

Calcium

Minerals

Potassium

Vitamin C

Alpha-carotene

Vitamin A

Beta-carotene

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Iron

Magnesium

Selenium

Phosphorus

Sodium

Zinc

Copper

Manganese

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Calories from Fat

Beta-cryptoxanthin

Water

Protein

Sugar

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Mediterranean Sunrise Omelet

Dairy

Produce

Baking Goods

Condiment & Toppings

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In a small bowl, whisk together the eggs and whole milk, then set aside.

Heat the extra virgin olive oil in a non-stick frying pan over medium heat.

Add the coarsely chopped baby spinach, diced roasted red pepper, and diced fresh tomato to the pan. Saute for about 2 minutes until the vegetables are just tender.

Pour the whisked eggs and milk over the vegetables in the pan. Let it cook without stirring for about 2 minutes until the edges start to set.

Sprinkle the crumbled feta cheese and sliced Kalamata olives evenly over the top of the omelet. Cover the pan and let it cook for 2-3 more minutes until the omelet is set in the middle.

Using a spatula, gently fold the omelet in half. Slide it onto a plate.

Finish by topping the omelet with finely chopped fresh parsley. Serve hot

Brimming with the bold flavors of the Mediterranean, this enticing omelet brings together feta cheese, Kalamata olives, tomatoes, and roasted red peppers. Spinach provides a delicate green touch and the freshness of parsley completes this symphony of taste. It's vegetarian and gluten-free, the perfe

Mediterranean Sunrise Omelet

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