I made this dish the other weekend for Sunday brunch alongside some delicious hummus and it was so delicious. My husband and I have been trying to come up with a new tradition of cooking together on Sunday morning’s and this is one of the dishes that was whipped up. This dish is also awesome for those trying to cut carbs but need something filling and nutritious!
Servings: 2 large omelettes
Total Time: approx. 20 min
10-12 eggs (we did 6 just whites but that is up to you)
1 cup chopped fresh spinach
1 cup diced bell pepper
1 large onion finely chopped
Handful of parsley chopped finely
1/2 cup of chopped green or black olives
2 garlic cloves finely chopped
Salt & Pepper
1 tbsp. Garlic powder
6 tbsp. olive oil
1/2 cup crumbled feta cheese (optional)
In a large bowl, beat together the eggs then mix in all the other ingredients and seasonings.
In a large nonstick skillet, add 3 tbsp of olive oil. Make sure the pan is coated well with oil like a 1-inch layer. This will reduce any sticking involved and give that crisp texture and color. Warm the oil on medium heat.
Keep in mind this egg mixture is for 2 omelettes roughly 10 inch in size.
Pour half of the mixture to the warm pan and make sure the egg is covering the whole pan. You can use the technique of holding the pan up and making small circular movements to move the eggs to cover all sides.
Let this cook for a few minutes until the edges start to brown. Then lower the heat and cover the pan until the top is cooked too.
Slide the omelet out of the pan once ready into the serving plate. Use a spatula if you need assistance but that should not be necessary. Repeat this for the next omelette.