Breakfast for Dinner
Greek Omelets
Olive Focaccia
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
- 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 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.
- 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 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
- 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 gently 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
|
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 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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