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© Meredith Corporation. All rights reserved. Used with permission.
For salsa, in a medium bowl stir together tomatoes, cucumber, avocado, onion, garlic, parsley, vinegar, and 1 teaspoon of the oil. Set aside.
In a medium bowl whisk together eggs, egg product, the water, oregano, salt, black pepper, and crushed red pepper. For each omelet, in an 8-inch nonstick skillet heat 1/2 teaspoon of the remaining oil oil over medium heat. Add 1/2 cup of the egg mixture to skillet. Stir eggs with a spatula until mixture resembles cooked egg pieces surrounded by liquid. Stop stirring, but continue cooking until egg is set. Spoon 1/3 cup of the salsa over one side of the cooked egg mixture. Remove from skillet; fold omelet over the filling. Repeat to make four omelets total.
Serve each omelet with one-fourth of the remaining salsa. Sprinkle each omelet with 1 tablespoon of the feta cheese.