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Mediterranean Diet Recipe: Vegetable Omelet

Eggs are eaten often in the Mediterranean and are a great breakfast choice because they’re a wonderful source of protein and offer other healthy vitamins and minerals. Although they’re high in cholesterol, eating eggs in moderation hasn’t proven to have any adverse effects on heart health.

[Credit: ©iStockphoto.com/Robyn Mackenzie, 2008]
Credit: ©iStockphoto.com/Robyn Mackenzie, 2008

Mediterranean Vegetable Omelet

Prep time: 15 minutes

Cook time: 25 minutes

Yield: 4 servings

1 tablespoon olive oil

2 cups thinly sliced fresh fennel bulb

1 Roma tomato, diced

1/4 cup pitted green brine-cured olives, chopped

1/4 cup artichoke hearts, marinated in water, rinsed, drained, and chopped

6 eggs

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup goat cheese, crumbled

2 tablespoons chopped fresh dill, basil, or parsley

  1. Preheat the oven to 325 degrees. In a large ovenproof skillet, heat the olive oil over medium-high heat.

    Add the fennel and sauté for 5 minutes, until soft.

  2. Add in the tomato, olives, and artichoke hearts and sauté for 3 minutes, until softened.

  3. Whisk the eggs in a large bowl and season with the salt and pepper.

    Pour the whisked eggs into the skillet over the vegetables and stir with a heat-proof spoon for 2 minutes.

  4. Sprinkle the omelet with the cheese and bake for 5 minutes or until the eggs are cooked through and set.

  5. Top with the dill, basil, or parsley.

    Remove the omelet from the skillet onto a cutting board. Carefully cut the omelet into four wedges, like a pizza, and serve.

Per serving: Calories 152 (From Fat 91); Fat 10g (Saturated 4g); Cholesterol 13mg; Sodium 496mg; Carbohydrate 6g (Dietary Fiber 2g); Protein 11g.

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