Greek Omelette with Garlic Scapes, Tomato, Mushrooms and Feta

2
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"Wonderful flavor and so easy to make."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (291.4 g)
  • Calories 489.7
  • Total Fat - 31.7 g
  • Saturated Fat - 13.8 g
  • Cholesterol - 540.3 mg
  • Sodium - 1551.5 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 7.8 g
  • Protein - 39.8 g
  • Calcium - 254.2 mg
  • Iron - 6.3 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.2 mg

Step 1

Whisk together eggs, cream, dill weed, salt and pepper in a bowl and set aside.

Step 2

Heat a tablespoon of butter in a large 10-12-inch skillet and saute vegetables until tender; turn out and cool skillet.

Step 3

Heat another tablespoon of butter in the skillet and add half the eggs, swirling pan until the whites no longer run to the sides.

Step 4

Increase the heat a bit until it starts to set, then reduce heat and place half the toppings on one side of the omelette, folding the other half over.

Step 5

Cook a few minutes more until cheese softens and eggs are done.

Step 6

Repeat.

Tips & Variations


No special items needed.

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