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Avocado Greek Omelet


"This is a favorite in my household! It's our Sunday morning tradition!"
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23 m servings 392 cals
Original recipe yields 2 servings (1 omelet)

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  • Prep

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  1. Whisk eggs in a small bowl until smooth.
  2. Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.


  • Cook's Note:
  • If using dried basil, whisk into eggs.

Nutrition Facts

Per Serving: 392 calories; 31.3 g fat; 10.5 g carbohydrates; 19.1 g protein; 329 mg cholesterol; 1014 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Well this is a 3 egg omelet like you've never had before. YUM! The only thing I would change is to cut back on the tomatoes. A tzatziki sauce over the top would seal the deal..just sayin