Ingredients for Veronica's 3 Egg Omelet W Beachgirls Cucumber Dip
- Butter
- 3 large eggs
- 2 tablespoons milk
- Ground Cayenne Pepper
- White Pepper
- Tabasco Sauce
- Salt
- 1 tablespoon crumbled feta cheese (plus 1 teaspoon for garnish)
- Onion
- 1/2 cup cooked gyro meat
- Diced Tomato
- Cucumbers
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How to Make Veronica's 3 Egg Omelet W Beachgirls Cucumber Dip
- In a small mixing bowl, crack 3 large eggs. Add 2 tablespoons milk and a pinch of salt and pepper.
- Whisk vigorously until the eggs are light and frothy.
- Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Add 1/2 cup cooked gyro meat and 1/4 cup chopped onion.
- Sauté for 3-5 minutes, until the onions are softened and the meat is heated through.
- Pour the egg mixture into the skillet. Cook until the edges begin to set.
- Sprinkle 1 tablespoon crumbled feta cheese and 1/4 cup chopped tomatoes over one half of the omelet.
- Gently fold the omelet in half. Cook for another 1-2 minutes, or until the cheese is melted and the eggs are cooked through.
- Slide the omelet onto a plate. Top with 1/8 cup Beachgirls Cucumber Dip (recipe #54096) and 1 teaspoon crumbled feta cheese.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
18g
Fat
73g
Carbs
2g
