- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped, seeded, peeled cucumber
- 1/2 cup chopped green onions with tops, divided
- 1/4 teaspoon garlic powder
- 1/2 pound lean ground beef or ground lamb
- 2 cups chopped fresh spinach leaves
- 2 teaspoons dried parsley
- 1/4 teaspoon dried mint leaves, crushed
- 1/8 teaspoon pepper
- 6 eggs, divided
- 6 tablespoons water,
- 3 tablespoons butter, divided
- Sliced tomatoes, optional
- In small bowl, stir together sour cream, cucumber, 1/4 cup onions, and garlic
powder until well combined. Cover and chill.
- In 10-inch omelet pan or skillet over medium heat, cook beef until no longer
- Add spinach, 1/4 cup of the remaining onions, parsley, mint, salt, and pepper.
Cover. Cook, stirring occasionally, until spinach is tender. Set aside and keep
- Beat 2 eggs and 2 tablespoons water in small bowl until blended.
- Melt 1 tablespoon butter in a 7- to 10-inch nonstick omelet pan or skillet over
medium-high heat until hot. Pour in egg mixture. Mixture should set immediately
- Gently push cooked portions from edges toward the center with inverted turner
so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan
and gently moving cooked portions as needed.
- When top surface of eggs is thickened and no visible liquid egg remains, fill
half of omelet with 1/2 cup beef mixture. With pancake turner, fold omelet in half
and slide onto plate.
- Garnish with tomatoes and mint, if desired.
- Repeat twice more with remaining egg mixture.
Makes 3 servings.
Nutritional information per serving of 1/3 recipe using ground beef without
tomatoes and mint: Calories 485, Protein 30 g, Carbohydrates 7 g, Total Fat 37 g,
Cholesterol 515 mg. Sodium 726 mg
Reprinted with permission from
the American Egg Board.