Mediteranian omlet.

2 - 3 fresh eggs
2 tbls water
1 tsp oil
2 tsp butter
1 clove of garlic ( pressed with skin still on. - cover with flat part of large knife and press with palm of your hand.
You want to release some of the flavour but the clove will be removed before serving)
a few slices of spanish or spring onion
1 red capsicum ( sliced and roasted )
1 zuccini ( finely sliced )
2 - 3 button mushrooms ( sliced )
1 tbls well drained sun dried tomatoes
light sprinkle of dried oregano ( fresh if you have it. )
sml splash of white wine
a small sprinkle of feta cheese
salt and pepper to taste

to prepare your vegetable mix.
Roast capsicum slices over open flame ( use stove top ) and just turn pieces until the skin is nice and chared, scrap off excess chared capsicum skin. Please don't leave unattended.
warm fry pan with a little oil ( I find rice bran oil really nice to cook with )
and through all your veggies in,
stir fry
add a splash of wine and your herbs and spices
toss over heat until veggies are nice and soft ( approx 5 min )
remove from heat and transfer to a seperate bowl, cover to keep warm.
( remember to remove the garlic clove. you only want a hint of garlic in the omlet otherwise it will be too overpowering. )

whisk together eggs and water
heat butter in non stick, round fry pan
pour in egg mixture and swirl around to even out
allow egg to cook, before you think it is time to remove omlet add your veggie mix to one half of the omlet,
sprinkle with a little feta cheese and fold over the other half,
serve with a light side salad.

Please note: omlets are very versatile and you can add what ever filling you enjoy most. Omlets are a great light, but filling meal that are also low on carbohydrates.

Happy cooking,

Jen

Ingredients:

1 tomato, seeded and coarsely chopped
1/4 lb (125 g) Canadian Feta, cut in small triangles
1 oz (30 g) salami, cut in small cubes (or pepperoni)
1/4 small red onion, finely chopped
2 tbsp (30 mL) chopped fresh Italian parsley, (or 2 tsp/10 ml dried parsley)
4 large eggs
1/3 cup (75 mL) milk
Freshly ground pepper, to taste
4 tsp (20 mL) butter
A few Italian parsley leaves to garnish

Method:


instructions
In a medium-size bowl, mix together tomato, Canadian Feta, salami, red onion and chopped parsley. Set aside.

In a separate bowl, whisk eggs with milk and pepper.

Melt half the butter in a large nonstick pan over medium high heat. Pour in half the egg mixture and tilt pan slightly to spread mixture evenly. Cook until it begins to set and gently lift sides with a spatula.

Add half of the Canadian Feta mixture, fold in half and continue cooking for about 1 minute, until omelet is firm but still runny. Slide onto a plate.

Follow the same steps with second half of butter, egg mixture and Canadian Feta mixture. Serve hot and garnish with fresh Italian parsley.