Breakfast/brunch

Greek Omelet with Feta

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photo by:kraft

Definitely looks deliciousand very healthy, cannot wait to try it.

posted by

jodi967

on 3/27/2007

time

prep:

20 min

total:

20 min

servings

total:

2 servings

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What You Need

cup tightly packed baby spinach leaves

Tbsp. chopped red onions

1/2

tsp. minced garlic

Tbsp. chopped seeded tomatoes

eggs

Tbsp. fat-free milk

1/4

cup ATHENOS Traditional Crumbled Feta Cheese, divided

Make It

COOK spinach, onions and garlic in small nonstick skillet on medium heat 4 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes.

WHISK eggs and milk until blended. Add to skillet; tilt skillet to evenly coat spinach mixture. Cook 2 to 3 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with 3 Tbsp. cheese; cook 1 to 2 min. or until eggs are set but top is still slightly moist.

SLIP spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese; cut in half.

Kraft Kitchens Tips

To Double

Prepare using a medium nonstick skillet and doubling all ingredients. Makes 4 servings.

Serving Suggestion

Serve with fresh fruit or vegetables.

How to Make Perfect Scrambled Eggs

The secret to successfully scrambling eggs is to cook them slowly over medium heat. Resist the temptation to rush the cooking process by using high heat as this results in overcooked, rubbery eggs.