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Gyro Omelet
Serves: 3
Added By: 
fletcher
Ingredients
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
1/2 teaspoon salt
1/8 teaspoon pepper
6 eggs, divided
6 tablespoons water, divided
3 tablespoons butter, divided
Sliced tomatoes, optional
Mint leaves, optional
Method
- 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 pink. Drain.
- 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 warm.
- Fill half of each 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.
- Omelet Recipe: For 3 omelets, beat together 6 eggs and 6 tablespoons of water until blended.
- For each omelet, place a 1 10-inch omelet pan or skillet over medium heat. Put in 1 tablespoon of butter and let the pan get hot enough to sizzle a drop of water.
- Pour in 1/2 cup of egg mixture, and with an inverted pancake turner, carefully push cooked portions at edges toward the center so uncooked portions can reach the hot pan surface. Tilt and move the pan as necessary. When the top is thickened and no visible liquid egg remains, fill half of the omelet and then fold.
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