Mediterranean Omelets
Cantaloupe and Strawberries
Ingredients
- 1 (10-oz) pkg frozen chopped spinach
- 1 (8-oz) pkg sliced mushrooms
- 2 small cloves garlic, minced
- 1 cup grape tomatoes, halved
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 Tbsp canola oil, divided
- 5 large eggs
- 6 Tbsp shredded reduced-fat sharp Cheddar cheese
- 2 Tbsp fresh basil leaves
Instructions
- Cook spinach according to package directions; divide cooked spinach into 2 portions. Reserve one portion for later use (see Note).
- Sauté mushrooms, garlic, tomatoes, and ⅛ tsp each salt and pepper in 1 Tbsp hot oil in a nonstick skillet 6 minutes or until tender; remove from skillet, and keep warm.
- Whisk together eggs and ⅛ tsp each salt and pepper in a large bowl.
- Heat 1 Tbsp oil in same skillet over medium heat. Add eggs to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set.
- Lift edge of omelet with a rubber spatula, tilting pan to allow uncooked egg mixture to flow underneath. Repeat on opposite edge of omelet. Cook 1 minute or until center is just set.
- Spoon mushroom mixture, one portion of the spinach, cheese, and basil over omelet. Loosen omelet with spatula, and fold in half. Carefully slide omelet onto a plate. Cut into 3 wedges.
Side Dish Ingredients
- 2 cups cubed cantaloupe
- ½ (16-oz) pkg strawberries, cut in half
- 1 Tbsp fresh lime juice
- 1½ tsp sugar
Side Dish Instructions
- Combine cantaloupe and strawberries in a large bowl, stir in lime juice and sugar.
- Cover and chill 30 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
290
|
70
|
360
|
| Fat (g) | 21 | 0 | 21 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 8 | 17 | 25 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 480 | 15 | 495 |
Heart Healthy Meal Plan
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