- 3 large eggs
- 1 T. plain yogurt
- 1 T. skim milk
- Pinch of salt, pepper and nutmeg
- Cooking spray
- 2 T. diced roasted red peppers
- 1 c. baby spinach leaves -- chopped
- 1 T. minced red onion
- 1 clove garlic -- minced
- 1/4 c. crumbled feta cheese
In a medium bowl, combine the eggs, yogurt, milk and seasonings. Using a wire whisk, blend the mixture to form a slightly frothy custard.
Spray a medium, nonstick skillet with cooking spray and heat over medium-high heat. Pour the egg custard into the skillet and cook for 2-3 minutes.
Meanwhile, prepare the remainder of the ingredients and toss them together in a small bowl. When the eggs have cooked for 2-3 minutes, carefully pour the filling onto one half of the egg mixture. Using a spatula, carefully fold the other half of the egg mixture over the fillings. Cook an additional minute. Slice the omelet down the center and carefully slide each half onto a serving plate. Serve immediately.
- Yields: 2 servings
- Preparation Time: 20 minutes