Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast.

Ingredients

  • 4 large eggs
  • 1 green onion, chopped
  • 1 tablespoon 2% milk
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Dash garlic powder
  • Dash salt
  • Dash pepper
  • 1 tablespoon butter
  • 1/4 cup crumbled feta cheese
  • 3 slices deli ham, chopped
  • 1 plum tomato, chopped
  • 2 teaspoons balsamic vinaigrette

Directions

  • In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge.
  • As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top one side with cheese and ham.
  • Fold omelet in half; cut into two portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.

Nutrition Facts

1/2 omelet: 289 calories, 20g fat (9g saturated fat), 410mg cholesterol, 749mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 21g protein.