Greek Omelets
Olive Focaccia
Ingredients
- 1 (10-oz) pkg organic baby spinach
- 2 cloves garlic, minced
- 1 pint organic grape tomatoes, halved
- 1 tsp dried oregano
- ¼ cup olive oil, divided
- 12 large eggs
- ½ tsp salt
- ½ tsp pepper
- 1 cup crumbled feta cheese, divided
Instructions
- Sauté spinach, garlic, tomatoes, and oregano in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 minutes or until spinach is wilted and tomatoes are tender. Remove from skillet.
- Whisk together eggs, salt, and pepper. Cook half of eggs in 1 Tbsp hot oil in a nonstick skillet over medium heat, tilting pan to spread evenly, 1 minute or until edges begin to set.
- Lift edges with a rubber spatula, tilting pan to allow uncooked egg to flow underneath. Cook 1 minute or until center is just set.
- Top with half of spinach mixture and ½ cup cheese. Loosen omelet with a spatula; fold in half over filling. Carefully slide onto a plate. Repeat procedure with remaining oil, eggs, spinach mixture, and cheese.
Side Dish Ingredients
- 1 (16-oz) ball bakery whole wheat pizza dough (or use 1 [13.8-oz] pkg refrigerated whole-grain pizza dough)
- 3 Tbsp olive oil
- 1 cup halved pitted kalamata olives
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Press out dough on a lightly greased baking sheet; use end of a wooden spoon to make indentations in dough.
- Brush dough with oil; sprinkle with olives, oregano, salt, and pepper, pressing toppings to adhere to dough.
- Bake 25 to 30 minutes or until dough is browned and crisp; cut into squares.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
296
|
298
|
594
|
| Fat (g) | 23 | 17 | 40 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 17 | 5 | 22 |
| Carb (g) | 8 | 31 | 39 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 410 | 575 | 985 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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