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Greek Omelet

Greek Omelet
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This Greek Omelet recipe can be eaten while on both Kaufmann 1 and Kaufmann 2 diets.






2 teaspoons olive oil, divided
½ pound fresh spinach
Freshly cracked pepper
2 tablespoons diced sun-dried tomatoes
1 ounce cream cheese (Kaufmann 1) or crumbled feta or goat cheese (Kaufmann 2)
3 eggs



In a large skillet or wok, heat 1 teaspoon olive oil. Add ½ pound fresh spinach and stir and toss over medium-high heat just until wilted. Turn heat to low, add sun-dried tomatoes and cook just till heated through. Sprinkle spinach with a small grinding of pepper. Add cream cheese (or feta/goat cheese), turn off heat and cover.

Scramble 3 eggs with salt and pepper to taste. In another, smaller skillet, melt 1 teaspoon oil or butter. Add 3 eggs. As mixture begins to set, lift edges with a heat-proof spatula, allowing uncooked mixture to seep under. When eggs appear to be just set, add spinach

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