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
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.
(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
Calphalon Unison Nonstick 8-Inch and 10-Inch Omelette Pan Set,Black