A colorful Greek salad served on top of an open faced omelet. A colorful, tasty, aromatic, and healthy breakfast.
Servings: 2
Calories: 299kcal
Author: Patty
Ingredients
Veggies
2Tfresh thymeremove leaves from stem and quick chop
1Cspinachjulienne the spinach
20halved cherry tomatoes
1tolive oil
Salt and lemon pepper to taste
1minced shallot
Omelet
1Tolive oil1.5t per omelet for oiling the skillet
4large scrambled eggs2 eggs per omelet
1ozFeta cheeseAtheno herbed crumbled
3grindslemon pepper
Instructions
Mise en place
Gather and wash all produce (veggies and herbs) and cut everything per recipe directions.
Place thyme, spinach, tomatoes in a bowl. Mix with 1t of olive oil and add salt and lemon pepper. Mix.
Cook the Veggies
Heat a skillet and first add 1.5t oil and then the shallot and cook until aromatic and just starting to turn translucent. Then scrape out all the oil and veggies/herbs from the bowl. You want the spinach wilted, the onions soft, the tomatoes just warm, but do not over cook. Remove from heat and scrape back into the bowl.
Omelet
Beat 2 eggs in a small bowl with salt and pepper. Use the already heated skillet, add1.5t oil, pour eggs into the skillet and swirl into a pancake circle. Cook until set, flip to cook other side, then just slide onto a plate. Do again with the other eggs.
Serve the flat open faced omelet, topped with portions of the roasted veggies, then add the herbed crumbled feta on top. I also add a few twists of the lemon pepper grinder for color. I
Notes
This turned out real well and both I and my guest liked the flavor and freshness of this high protein food.Source: I made this up and then sure enough it is already out there.