May 21, 2026

Greek Omelet

Name: Greek Omelet
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray; 1/4 cup (32 g) finely chopped cooked potato; 2 tablespoons (16 g) sliced green onions; 1 small clove garlic, minced; 2 teaspoons (10 g) sliced ripe olives, drained; 2/3 cup (85 g) egg substitute; 1 tablespoon (15 mL) skim milk; Dash dried oregano leaves; Dash ground black pepper; 1 tablespoon (8 g) crumbled feta cheese

20

Prep Time Minutes
20
Total Time Minutes
10
Number of Ingredients
1
Servings

Tags:

Breakfast/Brunch,
Sandwich/Wrap,
PAM,
Mediterranean,
Regional Flavours,
Stove Top,
Under 30 min

Ingredients

PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
1/4 cup (32 g) finely chopped cooked potato
2 tablespoons (16 g) sliced green onions
1 small clove garlic, minced
2 teaspoons (10 g) sliced ripe olives, drained
2/3 cup (85 g) egg substitute
1 tablespoon (15 mL) skim milk
Dash dried oregano leaves
Dash ground black pepper
1 tablespoon (8 g) crumbled feta cheese

Directions

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Step one

Spray small skillet with cooking spray; heat over medium heat. Add potato, onions and garlic; cook 2 minutes, or until potatoes are lightly browned, stirring occasionally. Stir in olives. Remove mixture from skillet; cover to keep warm.
Step two

Beat egg substitute, milk, oregano and pepper with wire whisk until well blended. Add to same skillet; tilt skillet to evenly distribute egg mixture. As egg mixture sets, lift edge slightly with spatula to allow uncooked portion to flow underneath. When egg mixture is set in center, spoon potato mixture over half of omelet; sprinkle with cheese.
Step three

Slip spatula underneath, tip skillet to loosen and gently fold omelet in half. Slide onto serving plate.