Ingredients

The following ingredients have 4 Servings
  • 4 tbsp feta
  • 4 tbsp cream cheese (light)
  • 1/4 cup chives (chopped finely)
  • oil spray (as needed to prevent egg from sticking)
  • 4 eggs (beaten)
  • salt and pepper (to taste)
  • 1/4 cup leeks (washed, dried and chopped finely (1 tablespoon per each egg))
  • 1/4 cup red bell pepper (capsicum) (chop finely (1 tablespoon per each egg))
  • 1/4 cup spinach (chopped finely (1 tablespoon per each egg))

Instruction

  • In a medium bowl mix feta, cream cheese and chives in a bowl and set aside.
  • Spray oil in your pan and preheat pan to low- medium heat. Beat one egg at a time and add salt and pepper as desired. (Hold off on beating the remaining eggs)
  • Pour your one beaten egg into the oiled small omelet pan (8 or 9 inch pan) and swirl the pan around to distribute the egg evenly in the pan. Sprinkle 1 tablespoon of the chopped leeks, red bell pepper and spinach on to the top of your omelet while it is still wet and cooking. Place a lid on top of you pan and allow to cook on low heat for just about 30 seconds to one minute or just until the egg is no longer wet.
  • Remove the cooked omelet carefully from pan by sliding it out on to a cutting board. Cut the edges off the round circle omelet (those delicious scraps are for the cook) to make your circle into a square. If you have a a special rectangle Japanese omelet pan you can skip this step.
  • Spread about 4 tablespoons of feta cream cheese and chive mixture thinly on the top of the omelet and roll tightly like you would a sushi roll. Slice into about 4-5 slices each, depending on the size of your omelet pan and enjoy!