Greek Omelet
Serves 2
2 Tbsp olive oil
1/4 cup chopped onion
1/4 cup artichoke hearts, rinsed and drained
1/4 cup chopped fresh spinach leaves
1/4 cup chopped tomatoes
3 large or extra large eggs
2 Tbsp water
2 to 3 Tbsp sliced pitted ripe olives, drained
Dash of pepper
Dash of salt
(a little crumbled feta cheese can be added at the final step, but you can skip the salt)
1. Heat olive oil in a skillet over medium heat. Add onions and cook for 2 minutes.
2. Add artichoke hearts. Cook just until heated through. Add spinach and tomatoes. Mix together and Remove from heat. Transfer to a bowl. Wipe out skillet and spray with non-stick cooking spray.
3. Combine eggs, water, olives, salt and pepper in a medium bowl.
4. Heat skillet over medium heat until hot. You can divide egg mixture into two portions and make two omelets. Pour egg mixture into skillet and lower heat a little. Cook for about 5 to 7 minutes, gently pushing cooked egg to center and allowing uncooked egg to flow and cook. When egg is set, spoon vegetable mixute over half the omelet. Loosen with spatula and fold egg half over the vegetables. Slide off of skillet onto serving plate. Repeat for second omelet. Enjoy!
