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Mediterranean Three-Cheese Omelet

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Ryan McGraw

"I threw together this cheese omelet with some leftover ingredients I had laying around. It was easy to make and very delicious, so I thought I would post it. Garnish with more parsley and diced tomato."
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20 m servings 438 cals
Original recipe yields 1 servings (1 omelet)

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  1. Heat olive oil in a medium saucepan over medium-low heat. Add red onion and garlic; cook and stir until garlic begins to brown, about 2 minutes. Pour eggs into the pan and distribute evenly to make a omelet. Sprinkle Cheddar cheese and mozzarella cheese on top. Dollop small portions of ricotta cheese onto the omelet.
  2. Cook omelet until edges start to harden, 1 to 2 minutes. Add tomatoes, parsley, and basil. Add onion powder; season with salt and pepper. Cook until eggs are set, 3 to 4 minutes.
  3. Run a spatula under the omelet and lift; fold in half and transfer to a plate.

Nutrition Facts

Per Serving: 438 calories; 33.8 g fat; 9.3 g carbohydrates; 25.6 g protein; 576 mg cholesterol; 488 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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