GREEK OMELETTE WITH FETA, TOMA­TOES, AND OLIVES

Shape (Singapore) - - Eat Right News -

SERVES: 1 AC­TIVE TIME: 2 MIN­UTES TO­TAL TIME: 10 MIN­UTES

> 2 eggs > ¼ cup crum­bled feta cheese > 10 cherry toma­toes, halved > 5 kala­mata olives, pit­ted and chopped > 1 scal­lion, thinly sliced (about 2 tbsp) > 2 large basil leaves, thinly sliced, plus ex­tra for gar­nish (op­tional) > ¼ tsp ex­tra vir­gin olive oil > Freshly ground black pep­per > Salt

1. Add the eggs, feta, toma­toes, olives, scal­lion, basil, olive oil, about 5 twists of fresh pep­per, and a pinch of salt to a 470ml wide-mouthed ma­son jar. Screw on the lid. 2. Just be­fore cook­ing, shake un­til the mix­ture is well blended. Re­move the lid and mi­crowave un­til the omelette rises to 5cm from the top of the jar and the eggs are mostly set, 1½ to 2 min­utes. Let rest for 5 min­utes. 3. Care­fully re­move jar from mi­crowave. Sprin­kle with basil if de­sired. Nu­tri­tion facts per serv­ing 311 calo­ries, 23g fat (8.9g sat­u­rated), 6g carbs, 19g pro­tein, 1g fi­bre, 1,182mg sodium

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