Omelet for two? Don't mind if you do. Here's a terrific Mediterranean-style recipe made with fresh mushrooms and aromatic feta.
What You Need
Original recipe yields 2 servings
4 egg s
1 cup sliced fresh mushrooms
1-1/2 tsp. finely chopped fresh parsley
1 Tbsp. finely chopped fresh basil
2 Tbsp. ATHENOS Crumbled Reduced Fat Feta Cheese
2 OSCAR MAYER Wieners, cut lengthwise in half
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Let's Make It
Beat eggs in medium bowl. Cook mushrooms in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 min. or until tender, stirring occasionally. Add to eggs with parsley and basil; mix well.
Pour half the egg mixture into skillet; cook 2 min. or until set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top half of omelet with 1 Tbsp. cheese and 2 wiener halves. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 2 min. or until wieners are heated through and cheese is melted. Slide or flip omelet onto serving plate.
Wipe skillet clean with paper towel. Spray with cooking spray, then use to make second omelet with remaining ingredients.
How to Chop Fresh Leafy Herbs
To easily chop fresh leafy herbs, such as cilantro, parsley, basil, mint and sage, pick the leaves from the stems and place on a cutting board. Using a chef's knife and holding the tip end down, cut back and forth across the herbs. Be sure that your knife is sharp - a dull knife will bruise the leaves. Use the herbs as soon as possible after chopping.
Prepare using ATHENOS Reduced Fat Crumbled Feta Cheese with Basil & Tomato.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.