Last Sunday I started out making a Greek omelette then I added a few Italian ingredients and changed the name to Mediterranean Omelette. I used real eggs in this but you can, as always, use an egg substitute. Usually on the weekends I make egg salad for John but he likes it warm (yuck) and I like it cold. So this past weekend I decided to make a large omelette we could share. It was so good I wanted more. And I am not a breakfast person! Though the gyro omelettes we had in St. Augustine at Athena’s Greek Restaurant were incredible! Nothing like it anywhere! Ok I digress…This omelette was nice and easy and since we both liked all the ingredients I could make it in one pan and just split it.

INGREDIENTS:

4 large eggs

½ cup fat-free half and half

½ cup chopped frozen spinach, thawed and drained

1/3 cup red onion, chopped small

1/3 cup tomato, chopped small

1 clove garlic, chopped fine

1 teaspoon fresh basil chopped/torn

¼ teaspoon dried oregano

½ cup Light Feta Cheese (crumbled)

1 tablespoon olive oil

1 tablespoon butter/butter substitute

DIRECTIONS:

1. Beat the eggs and half and half till light and fluffy. Set aside.

2. Heat a medium skillet  and add butter and olive oil. Melt on medium heat till a little bubbly.

3. Add the onion and sauté till soft. (A few minutes) Add garlic and sauté a few more minutes.

4. Add the spinach and stir well into the onion and garlic, till warm. (a few minutes)

5. Add the egg mixture. Add the tomato and stir well.

6. Cook the eggs, letting the liquid run to the edges, constantly pulling edges away till almost all liquid is dry. Add the basil and oregano and feta cheese.

7. Gently fold over half the omelette and press gently to seal. If you wish to flip it go ahead, but this is a large omelette and it may be hard to do.

8. Cut in half and serve!

Serves 2

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