My friends over at OXO recently sent me a package of some of their new tools to try out! And all of the tools they sent me are all about eggs!. They sent me the 3-in-1 Egg Separator, the Egg Beater, and their new Flip and Fold Omelet Turner!
I couldn’t want to put these tools to use. I think the one I was most excited about though was the omelet turner. I have a history of having issues with flipping omelets. They often fall apart or the filling falls out. But let me tell you, this little spatula is awesome! It’s comfortable to hold, it’s the perfect shape to flip omelets! I was easily able to turn my omelet without any tearing.
Omelets are perfect for a quick and easy breakfast. Heck, I even make them for dinner sometimes. You can stuff pretty much anything you want inside of them. I love Greek flavors and I am kind of obsessed with putting feta cheese in my omelets. Thus, you have the Greek omelet. I love feta because it has a nice and strong flavor and so you don’t need to use too much of it. I filled this omelet with fresh spinach, garlic, onions, and tomatoes. You could also even add some kalamata olives if you wanted!
- 2 tsp. olive oil
- 1 garlic clove, minced
- 1 tbs. onion, finely chopped
- 1/4 cup cherry tomatoes, sliced
- 1 cup fresh spinach
- cooking spray
- 2 large eggs, beat together
- splash of water
- 1/8 cup crumbed feta cheese (I used reduced fat)
- salt and pepper to taste
- In a fry pan, heat the olive oil over medium high heat. Add in the onion and cook for about 1 minute or until translucent. Add in the garlic, spinach, and tomatoes and saute for about 2-3 minutes until the spinach is wilted. Season with a little salt and pepper. Remove the mixture from the pan.
- Spray the pan with cooking spray. Stir in a splash of water in the eggs. Pour the eggs into the pan. Turn the pan to spread the eggs evenly on the bottom of the pan. Let the eggs cook for about 2 minutes until the eggs are no longer “wet”. Spread the spinach mixture on one half of the omelet. Sprinkle the feta cheese on top. Using a spatula, flip the other half over the top of the spinach and cheese. Season with more salt and pepper to taste. Remove the pan from the heat and gently slide the omelet off the pan and onto a plate and serve.
Calories per serving: 290
I used 2 whole eggs for my omelet. You can certainly use egg beaters or just egg whites if you want to cut down more on the fat.