Omelet with Tomato, Cucumber and Feta Cheese
|Saturated Fat Acids||8.1 g|
|Sugar added||0 g|
|Saturated fatty acids/g||8.1|
|Bread exchange unit||0.5|
Recipe author: EAT SMARTER
Whisk the eggs with milk and salt.
Rinse the tomatoes, quarter, remove the seeds, and dice.
Rinse and trim the peppers. Remove the seeds and membranes, and dice.
Peel the cucumber, halve lengthwise, remove the seeds, and dice. Mix with the tomato, pepper, and lemon juice.
For each omelet, heat 1/4 tablespoon of the butter in a small pan. Add 1/4 of the egg mixture, and cook over medium heat until cooked through, about 5 minutes. Repeat the process until the egg mixture has been used. Top with 1 tablespoon of the vegetable mixture. Crumble the feta cheese over the top of the omelets. Serve the remaining vegetable mixture in separately in a bowl.