Greek Omelet

Ingredients

8 large eggs, beaten

1 tablespoon of olive oil

1 medium onion, diced

1 cup diced fresh tomatoes

1-10 pkg frozen spinach, defrosted and drained

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup feta cheese, crumbled

Directions

PREHEAT THE BROILER.

Heat the oil in a large ovenproof swollen. Add the onion and sauté for 5 minutes. Add the spinach and salt. Sauté fir 1 minute. Add the tomatoes. Pepper  and sauté for 3 minutes.

Pour the eggs over the vegetables and cook on medium until the eggs are set, about 8 minutes. Sprinkle the feta cheese over the top of the omelet.

Place the pan two inches under the broiler and cook for about 1-2 minutes until the top is set. Cut into wedges and serve.

 

Buttery Braised Potatoes

Ingredients

3/4 lb baby potatoes, about 1-inch in diameter, unpeeled and halved

1 cup water

2 tablespoon butter

1 garlic clove, minced

1/2 teaspoon salt

1 tablespoon chopped parsley

1 teaspoon lemon juice

 

Directions

Place the potatoes in a 12-inch skillet, cut side down in a single layer. Add the water, butter, garlic and salt.  Bring to a simmer over medium heat. Cover pan and cook 10 minutes.

Remove the cover and turn the heat to high. Cook 6-8 minutes, shaking the pan occasionally until the water evaporates.  Add lemon juice and parsley. Serve with the omelet.

 


Posted by in Cheese, eggs, Healthy Italian Cooking, onion, potatoes, spinach, tomatoes, Vegetables