 |
|
     |
    A nonstick pan is the key to producing perfect omelets with no stress. Try this Mediterranean version for brunch, or pair it with salad and garlic bread for a light, easy supper. Yield: Serves one Prep time: 5 - 7 minutes
Cooking time: 7 - 10 minutes
Difficulty Level: Moderate
   
 For best results, make sure that all filling ingredients are at room temperature when you prepare an omelet. Place the eggs, milk, and garlic salt in a bowl and whisk vigorously until well combined. Place an 8-inch nonstick skillet over a medium flame and allow to preheat until very hot to the touch. Pour the eggs into the hot skillet and cook, stirring gently, until the mixture resembles very loose scrambled eggs. Use a spoon or spatula to gently spread the partially cooked eggs into an even layer in the pan. Immediately sprinkle on the feta, then top with the spinach, tomatoes, and artichoke hearts. Season with salt and pepper. Allow the omelet to cook undisturbed for another minute or two, until the surface of the eggs is no longer runny. Fold the eggs over to complete the omelet, and serve.  Calories 304; Protein 23g; Carbohydrates 7g; Fat 20g; Saturated Fat 8g; Cholesterol 657mg; Sodium 615mg; Vitamin A 44% DV; Calcium 22% DV; Iron 17% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
