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GYRO OMELET




Source of Recipe


AEB


List of 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



Recipe



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.
Serves 3.