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Food Network Magazine, one of my favourite magazines I always like to read plus their web address too.
Each month it delivers dozens of easy developed and delicious tested recipes, many choices for every meal from breakfast to dinner and every course from starter to desserts.
One of their recipes I had tried is that open-faced omelet, very light healthy and quick elegant meal. you can double or triple the amount as you like. serve it with your choice of salad and smoothie for a complete meal.

Open-Faced Omelet With Spring Greens Salad
recipe from food network

2-3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Kosher salt and freshly ground pepper
1 cup spring greens
pitted kalamata olives
1\2 cup grape tomato
feta cheese, crumbled

2 large eggs
1 tablespoons milk
salt and pepper

Directions

Whisk 1 tablespoons olive oil, the lemon juice, salt and pepper to taste in a medium bowl. Add the greens, olives and tomatoes but don’t toss yet (you don’t want the greens to wilt). Set aside while you prepare the omelets.

Whisk the eggs, milk and a pinch of salt in a bowl. Heat a medium nonstick skillet over medium heat. Add about 1 teaspoon olive oil, then pour in the egg mixture and stir gently with a rubber spatula to distribute the egg in the bottom of the pan. Cook until the eggs are just set but the underside is not brown, about 1 minutes, then slide the omelet onto a plate.

Toss the salad, then pile on top of the omelets. Scatter the feta on top.