Breakfast for Dinner

Greek Omelets

Olive Focaccia
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Ingredients

  • 1 (10-oz) pkg baby spinach
  • 2 cloves garlic, minced
  • 1 pint 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

  1. 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.
  2. Whisk together eggs, salt, and pepper. Cook one-sixth of eggs  in 1 tsp hot oil in a small nonstick skillet over medium heat, tilting pan to spread evenly, 1 minute or until edges begin to set.
  3. Lift edges with a rubber spatula, tilting pan to allow uncooked egg to flow underneath. Cook 1 minute or until center is just set.
  4. Top with one-sixth of spinach mixture and one-sixth of cheese. Loosen omelet with a spatula; fold in half. Carefully slide onto a plate. Repeat procedure with remaining oil, eggs, spinach mixture, and cheese.

Side Dish Ingredients

  • 1 (16-oz) ball bakery 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

  1. 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.
  2. Brush dough with oil; sprinkle with olives, oregano, salt, and pepper, pressing gently to adhere to dough.
  3. 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
307
603
Fat (g) 23 13 36
Sat. Fat (g) 7 1 8
Protein (g) 17 7 24
Carb (g) 8 41 49
Fiber (g) 2 1 3
Sodium (mg) 410 748 1158
T. Sugs (g) 0 0 0
A. Sugs (g) 0 0 0

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