Name: Greek-style omelette
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: cooking-oil spray; 60 gram (2 ounces) baby spinach leaves; 80 gram (2½ ounces) cherry tomatoes, halved; 1 clove garlic, crushed; 6 egg whites; 1 tablespoon coarsely chopped fresh dill; 2 tablespoon skim milk; 40 gram (1½ ounces) reduced-fat fetta, crumbled; 2 tablespoon halved black olives; 2 (slices) dark rye bread (90g), toasted; 2 lemon wedges

Greek-style omelette

These greek-style omelettes are healthy and full of flavour. For a fluffy omelette, whisk the egg whites until soft peaks form; serve with crispy bacon for a complete breakfast or brunch.

Ingredients

cooking-oil spray

60 gram (2 ounces) baby spinach leaves

80 gram (2½ ounces) cherry tomatoes, halved

1 clove garlic, crushed

6 egg whites

1 tablespoon coarsely chopped fresh dill

2 tablespoon skim milk

40 gram (1½ ounces) reduced-fat fetta, crumbled

2 tablespoon halved black olives

2 (slices) dark rye bread (90g), toasted

2 lemon wedges

Method

1.Lightly spray a small non-stick frying pan with oil. Cook spinach, tomato and garlic, stirring, over medium heat, for 2 minutes or until spinach is just wilted. Remove from pan.

2.Whisk egg whites, dill and milk in a small bowl.

3.Lightly spray the same pan. Pour in half the egg-white mixture; cook, over medium heat, for 2 minutes or until just set. Top with half the fetta, half the olives and half the spinach mixture. Fold over to enclose. Remove from pan and keep warm (see tips).

4.Repeat step 3 to make a second omelette. Serve the omelettes with toast and lemon; sprinkle with extra dill, if you like.

Some people don’t like the strong taste of dill; you could substitute for mint, if you like.
Note

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Ingredients

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