Monday, March 15, 2010
We've already established that muffins are my pre-swim snack. For the after swim I usually go with eggs. Omelettes, sunny-side, softboiled or scrambled...i love eggs. And omelltes are quite easy to make and they're very versatile. Today I went for sundried tomatoes and feta. I looooooove sundied tomatoes. You can buy them dry or in oil; I like them in oil. Then when the tomatoes are gone you're left with this awesome flavored oil perfect for salads. I also love love love feta cheese. So the two together can only be a delicious combo.
Now, today I had a bit of a "sticky" situation with my non-stick pan that's not really non-stick anymore...you can probably tell on that picture. But it was good anyway. Anything with sundried tomatoes...
This recipe is for 1 omelette. For 2 people double the ingredients.
2 egg whites(you can buy just the whites, in a carton. 2tbsp is 1 egg white)
1 green onion(or 2 if they're really thin)
2 slices sundried tomatoes
Black pepper(no salt! the feta is pretty salty already)
Oregano(eyeball it, i love oregano so I put like 1 teaspoon in it.)
1-2 TBSP Feta cheese.(not sure of the exact quantities, i'd say the size of a golfball...)
-Mix egg, egg whites, onion, tomatoes, pepper and oregano.
-Throw in a med-high heated pan(i always put a little nub of margarine, to prevent from sticking to my "non-stick" pan...it works MOST of the time...)
-When it starts to "take" throw in the feta.
-Fold carefully in half, let it go for a minute on one side, flip it and turn the heat off.