Greek Omelette with Garlic Scapes, Tomato, Mushrooms and Feta
Recipe: #10013
July 06, 2013
Categories: Breakfast, Cheese, Feta, Eggs, Mushrooms Greek, Brunch, Gluten-Free, Vegetarian, more
"Wonderful flavor and so easy to make."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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