Feta Omelet With Breadcrumbs

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* Exported from MasterCook *

 

Feta Omelet With Breadcrumbs

 

Recipe By : Cooking Light Magazine, September 2000, page 144

Serving Size : 6 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons water

1/4 teaspoon salt

4 large eggs

4 large egg whites

1 tablespoon olive oil

3/4 cup dry breadcrumbs

1/2 cup crumbled feta cheese -- (2 ounces)

1/4 cup thinly sliced green onions

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

OR 1 teaspoon dried oregano

 

Tiny folded omelets are often part of the meze course. Feta is a

traditional stuffing. I've simplified the cooking by making one large

omelet and cutting it into wedges: plan to make it at the last minute if

you prefer your eggs warm.

 

1. Preheat broiler.

 

2. Combine first 4 ingredients in a bowl; stir well with a whisk. Heat

oil in a 9-inch cast-iron skillet over medium heat. Add breadcrumbs; cook

for 1 minute or until lightly browned. Spread egg mixture evenly in pan;

top with cheese. Broil 15 minutes or until omelet is firm. Sprinkle with

onions, parsley, and oregano. Cut into wedges.

 

Yield 6 servings (serving size: 1 wedge).

 

Deborah Madison's column: Inspired Vegetarian.

 

CALORIES 163 (47% from fat); FAT 8.5 g (sat 3g, mono 3.8g, poly 0.9g);

PROTEIN 9.7 g; CARB 11.4 g FIBER 0.5 g; CHOL 156 mg; IRON 1.6 mg; SODIUM

400 mg; CALC 104 mg

 

 

 

 

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