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Breakfast/brunch

Greek Omelet with Feta

Greek Omelet with Feta recipe
photo by:kraft
The feta cheese, baby spinach leaves and chopped red onions say Greek omelet—and the 20-minute prep time says this is the ideal dish for two on a busy day.
time
prep:
20 min
total:
20 min
servings
total:
2 servings
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What You Need

1
cup  tightly packed baby spinach leaves
2
Tbsp.  chopped red onions
1/2
tsp.  minced garlic
2
Tbsp.  chopped seeded tomatoes
2
 eggs
2
Tbsp.  fat-free milk
1/4
cup  ATHENOS Traditional Crumbled Feta Cheese, divided

Make It

COOK spinach, onions and garlic in small nonstick skillet sprayed with cooking spray 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.
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