Greek Open-Faced Omelet

Ingredients:

• 6 eggs

• 2 tbsp milk (optional)

• 1/4 cup Greek Kalamata olives, sliced

• 1/2 cup cooked broccoli

• salt and pepper to taste

• 1/4 cup Feta cheese

• 1/4 grated Parmesan cheese

• 1 tsp minced fresh oregano

• 1 tbsp olive oil

1. Heat oven to 400°F .

2. In a large bowl, break eggs, add milk and salt and pepper. Whisk until well beaten.

3. Add minced oregano, Feta and Parmesan cheese. Whisk to combine.

4. Heat a 8" to 10" oven proof skillet over medium heat. Add oil and swirl to coat pan.

5. Once oil is hot, pour in egg mixture, sliced olives and broccoli.

6. Cook until eggs mixture is half way set.

7. Remove from heat and place in oven. Cook for 5 minutes or until egg has set.

8. Allow to cool. Cut into quarters and serve.

Serves 4

Notes&Tips:

• I love making any dish that I can add vegetables to.

• Serve with toast, bagel or whole wheat muffin and this breakfast will set your morning right.

• Roasted red peppers can also be added to this egg dish to give it some pop and a nice sweetish tang.

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