Garden-Fresh Omelets
For salsa, in a medium bowl stir together tomatoes, cucumber, avocado, onion, garlic, parsley, vinegar and 1 teaspoon of the oil. Set aside.
- Cook15 min
- Total15 min
- Serves2
- LevelEasy
Ingredients
- 1 ⅓ cups coarsely chopped tomatoes, drained
- 1 cup coarsely chopped, seeded cucumber
- ½ ripe avocado, halved, seeded, peeled and chopped
- ½ cup coarsely chopped red onion (1 medium)
- 1 clove garlic, minced
- 2 tbsp. Snipped fresh parsley
- 2 tbsp. red wine vinegar
- 1 tbsp. olive oil
- 2 eggs
- 1 ½ cups refrigerated or frozen egg product, thawed
- ¼ cup water
- 1 tbsp. snipped fresh oregano or 1 teaspoon dried oregano, crushed
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- ⅛ tsp. crushed red pepper
- ¼ cup crumbled reduced-fat feta cheese
Method
- For salsa, in a medium bowl stir together tomatoes, cucumber, avocado, onion, garlic, parsley, vinegar and 1 teaspoon of the oil. Set aside.
- In a medium bowl, whisk together eggs, egg product, the water, oregano, salt, black pepper and crushed red pepper. For each omelet, in an 8-inch nonstick skillet heat 1/2 teaspoon of the remaining oil over medium heat. Add 1/2 cup of the egg mixture to skillet. Stir eggs with a spatula until mixture resembles cooked egg pieces surrounded by liquid. Stop stirring, but continue cooking until egg is set. Spoon 1/3 cup of the salsa over one side of the cooked egg mixture. Remove from skillet; fold omelet over the filling. Repeat to make four omelets total.
- Serve each omelet with one-fourth of the remaining salsa. Sprinkle each omelet with 1 tablespoon of the feta cheese.
