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Middle Eastern Omelette

Microwaverina's picture
  Red onion 1⁄2 Medium, thinly sliced
  Sweet red pepper 1⁄2 , thinly sliced
  Olive oil 1⁄2 Teaspoon
  Tomatoes 1⁄2 Cup (8 tbs), seeded and chopped
  Minced parsley 2 Tablespoon
  Feta cheese 3 Tablespoon, crumbled
  Eggs/3/4 cup fat free egg substitute 3
  Margarine/Butter 1 Teaspoon
  Parsley sprigs 1 (For Garnish)

In an 8" X 8" baking dish, combine the onions, peppers, and oil.
Microwave on high for 3 minutes.
Add the tomatoes and 1 tablespoon of the minced parsley.
Microwave on high for 3 minutes.
Stir in the feta.
In a small bowl, lightly beat the eggs with the remaining 1 tablespoon minced parsley.
Place an omelet pan or medium skillet over medium heat.
Add the margarine or butter and wait until it's melted and the foam subsides.
Add the eggs and swirl the pan slightly to distribute the eggs.
Continue to swirl the pan, pulling the cooked edges of the omelet toward the center with a fork and allowing the uncooked eggs to run toward the outside of the pan.
When the omelet is no longer runny but is still slightly soft on top, place the vegetables over half of the surface.
Fold the omelet in half to cover the vegetables.
Serve garnished with the fresh parsley sprigs.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 455 Calories from Fat 281

% Daily Value*

Total Fat 32 g48.6%

Saturated Fat 12.5 g62.6%

Trans Fat 0 g

Cholesterol 674.5 mg224.8%

Sodium 738.3 mg30.8%

Total Carbohydrates 16 g5.5%

Dietary Fiber 4.3 g17.3%

Sugars 11.3 g

Protein 28 g56.2%

Vitamin A 129.9% Vitamin C 227.8%

Calcium 36.7% Iron 30.6%

*Based on a 2000 Calorie diet

Middle Eastern Omelette Recipe