Omelet Mediterraneo

* Exported from MasterCook *

Omelet Mediterraneo

Recipe By : Global Vegetarian, by Jay Solomon, page 146
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small red or green bell pepper -- seeded and chopped
1 medium tomato -- diced
2 cloves garlic -- minced
1/4 cup pitted black olives -- sliced
2 scallions -- chopped
1 cup egg substitutes or 4 large eggs -- beaten
2 tablespoons skim milk
1 tablespoon mixture of dried oregano and basil
and marjoram and thyme
Vegetable spray
2 ounces crumbled feta cheese -- up to 3

Makes 2 servings

One Sunday, while jogging uphill in a five-mile race and trying to keep my
spirits up, I dreamed about making this omelet immediately after the run.
I finished the race in a modest time but the omelet turned out to be the
real winner.

In a small mixing bowl, combine the pepper, tomato, garlic, olives, and
scallions. Set aside.

In another small bowl, whisk together the eggs, milk, and herbs. Heat a
lightly sprayed nonstick skillet or omelet pan and pour about one-half of
the egg mixture into the skillet. Swirl to the edges of the pan. Reduce
the heat and cook for 1 to 2 minutes; then slide a spatula underneath the
omelet to ease the excess mixture onto the pan's surface.

When the omelet is light brown around the edges and the top surface is
barely moist, add one-half of the vegetable mixture to one-half of the
omelet, forming a half moon. Add about 1 tablespoon of the cheese to the
mixture and gently fold over the other half of the omelet. Cover the pan
and cook for about 1 minute more; then turn off the heat. Let the omelet
sit in the pan for another minute and then slide onto a warm plate.

Re-season the pan with vegetable spray and repeat the process with the
remaining ingredients. Serve with Rosemary Roasted Sweet Potatoes or
Spinach Spuds.

Converted by MC_Buster.



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