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Egg Omelette: Using Egg Beaters for a Healthy Mediterranean Recipe

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Healthy Egg Omelette

Egg beaters, or store brand products like it, are a wonderful substitute for those who cannot or should not consume egg yolks due to health reasons. One such reason is high cholesterol. When a person has abnormal cholesterol levels it is advisable to change one's eating habits, such as reducing one's red meat or egg yolk consumption. Of course exercise, especially of an aerobic nature, is also recommended.

Although I do not consistently use egg substitute I have used it enough to honestly admit it is an acquired taste. The way I have learned to tolerate the different taste of the egg beater product is to add flavors that are stronger than the egg. Vegetables, such as tomatoes, olives, and broccoli, are good examples of diverting the taste buds.

Seasonings are another way to modify the flavor of food. Black pepper, ketchup or hot sauce are three types of changes that can be made to the final dish, which people have used throughout history. Eventually, I have even learned to enjoy egg substitute plain.

In this Mediterranean Style Egg Omelette the blend of the vegetables do not have to hide the taste of the egg product-it enhances it and therefore, it is an enjoyable and healthy breakfast choice. If you notice, I did not add any cheese to this omelette. This is always an option, of course, however, the idea is to focus on heart healthy choices in this recipe.

Cook Time

Prep timeCook timeReady inYields

10 min

5 min

15 min

For one person


  • 1/2 C Egg Beater or other egg substitute
  • 1 T olives (any kind), coarsely chopped
  • 2 slices tomato, coarsely chopped
  • 1 thin slice avocado, chopped
  • 1-2 T artichoke, coarsely chopped
  • 1 T olive oil or cooking spray, to prepare pan

How to make a Mediterranean Omelette

  1. Prepare a small pan by spraying with cooking spray or 1 T olive oil Heat for 30 seconds on Medium
  2. Add 1/2 C of Egg Beater or egg substitute to the pan when hot and allow to cook until beginning to set on the bottom. Rotate pan to move uncooked liquid from top to the bottom of the pan so all areas are cooked. If needed turn temp down to medium low.
  3. Place chopped veggies on one side of the omelette reserving a few for garnish if desired.
  4. When the egg has completed cooking on both top and bottom fold the plain side over the veggie side. Turn temperature off and allow the veggies to heat for about one minute.
  5. Transfer to a plate and garnish with reserved veggies. Enjoy.


Denise Handlon (author) from North Carolina on September 11, 2013:

Hi DDE-I understand what you mean. I just bought a magazine that is filled with only Mediterranean recipes. Hoping to share some soon. :)

Devika Primić from Dubrovnik, Croatia on September 11, 2013:

Healthy Mediterranean foods are the best and this recipe looks delicious. I am enjoying my Mediterranean lifestyle.

Denise Handlon (author) from North Carolina on February 22, 2013:

Hi Julie, thanks for your comments-did you ever give it a try?

Hi Michelle-glad that you found this omelette intriguing. Thanks for your feedback.

Hi Tim-I hear you about the cayenne pepper-not that I use it, lol Thanks for your comments-I hope you give it a try. :)

Tim Mitchell from Escondido, CA on February 16, 2013:

M'm, M'm . . .Perfect. I would only add one thing, more a personal liking - Cayenne pepper. Being a smoker on the path of becoming a non-smoker, well we like that spice for our dulled taste buds.



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Michelle Liew from Singapore on February 16, 2013:

I am an omelette lover. Give me a good omelette any day! This sounds wonderful! Sharing!

Jools Hogg from North-East UK on February 16, 2013:

I am not a fan of omelette Denise but I do love these ideas - and I am a big fan of Mediterranean flavours. Shared, voted up to the kitchen :o)

Denise Handlon (author) from North Carolina on November 06, 2012:

Hello acaetnna-thank you so much for reading. How are you? :)

acaetnna from Guildford on November 06, 2012:

Another great recipe - thank you.

Denise Handlon (author) from North Carolina on November 06, 2012:

Hi vespawoolf-free range eggs are the best! We have them available to us from a farmer down the road from us. I usually use the egg beaters, but when I cook fresh eggs the free range can't be beat. Thanks for commenting.

Vespa Woolf from Peru, South America on November 05, 2012:

We eat free range eggs we buy here locally, and these omelette would be delicious made with them. Thank you for sharing!

Denise Handlon (author) from North Carolina on November 05, 2012:

Hi Linda--thanks for reading. It actually is very tasty despite the 'egg substitute' label.

Linda Bilyeu from Orlando, FL on November 05, 2012:

Healthy and yummy recipe!! Thank you for sharing Denise!

Denise Handlon (author) from North Carolina on November 04, 2012:

Thanks Dianna, I use it in recipes as well. It works very well...especially when you are running low on eggs! How was the pizza?

Dianna Mendez on November 04, 2012:

I have used egg beaters before in recipes, they are sufficient. Your recipe here looks like the best use of this food item. Very yummy!

Mary from Cronulla NSW on November 04, 2012:

Not sure if I'll try this one Denise but your hub title fascinated me & I had to read to work it out!! ... I was thinking the egg beaters were the old hand beaters:) you really surprised me...votes for this one...cheers

Denise Handlon (author) from North Carolina on November 04, 2012:

Thanks! I appreciate your 5 stars, haha. Thanks for swinging by.

Life Under Construction from Neverland on November 04, 2012:

looks so delicious. i gave this 5 stars :)

Denise Handlon (author) from North Carolina on November 03, 2012:

Hi Ruby-if you have cholesterol issues give it a try...however, if you don't just keep using the real deal. :) Lots of folks love those western omelets. :) Thanks for commenting.

Hi Danette...I think you can freeze them, but I'm not 100% positive. My suggestion is use them in baking when you get a carton. I do. It makes sense...thanks for your comments.

Danette Watt from Illinois on November 03, 2012:

I've used egg beaters a few times. My problem is that I don't eat eggs often enough to use up the carton (even the small one) in a timely manner. so I end up using it once and tossing the rest out. The omelette looks good though. Voted up and starred.

Ruby Jean Richert from Southern Illinois on November 03, 2012:

This looks really good. I have never used an egg substitute. I make a Western omelette with green peppers, onion, tomatoes and ham. Maybe i should try the egg beaters. Great idea. Thank you..

Denise Handlon (author) from North Carolina on November 03, 2012:

Hahahaha (ssshhh, don't tell anyone...)

Gail Sobotkin from South Carolina on November 03, 2012:

You must have special powers with the weather- the sun just popped out for the first time all day!!!! LOL

Denise Handlon (author) from North Carolina on November 03, 2012:

Hi Gail...thanks. The fun part about making an omelette is you can individualize them. Thanks for the votes and well wishes...good luck to you also. It would be fun to win something, wouldn't it! Sending hugs and sunshine to you. :)

Gail Sobotkin from South Carolina on November 03, 2012:

Great recipe and I gave it a 5 star rating because besides looking yummy, it's so low in calories and fat, yet high in protein.

I don't like olives or artichokes, but could easily substitute mushrooms and broccoli, which I love.

Voted up across the board except for funny.

Good luck in the contest.

Hub Hugs,


Denise Handlon (author) from North Carolina on November 03, 2012:

Eddy-let me know when you have your Hubpages Cookbook published and I'll be sure to buy one! LOL Thanks for reading. :)

stayingalivemoma-they do taste different...there is no denying that. Mixing them with real eggs is a good idea, and using them in place of eggs with baked goods is another way to get their use indirectly. (I buy cage free eggs as well). But, when you are bound and determined to actually eat the substitutes this is a good way to handle that 'different' taste. Thanks for the votes.

Valerie Washington from Tempe, Arizona on November 03, 2012:

Yummy! I love omelets. I usually buy the cage-free eggs. They taste great, although I did try the egg beaters one time. To me, they taste a little different, but they were sufficient enough to eat. I ended up mixing it with my real eggs! Thanks for sharing. Voted up and useful!

Eiddwen from Wales on November 03, 2012:

Oh yes another for that recipe book of mine.

Thanks for sharing.


Denise Handlon (author) from North Carolina on November 02, 2012:

Hi lrc7815-thanks for sharing your version of the omelette. I'm sure those ingredients would 'hide' the different flavor well. :)

Linda Crist from Central Virginia on November 02, 2012:

Nice Denise! I use egg beaters but I make a western omelet with cheese, green peppers and onion with a little salsa on the side. Yummy. Egg beaters are a good substitute oncce you learn how to enhance them. :-)

Denise Handlon (author) from North Carolina on November 02, 2012:

That sounds wonderful. If you have not already read my other omelette hub check that one's the Californian Omelette with avocado. Yours sounds the potato part but would pass on the onions, :)

The additions to this recipe are a nice way to eat the egg substitute. Thanks for your comments.

klarawieck on November 02, 2012:

YUM! I make my omelets with real eggs, and with onions and potatoes - Spanish style. :-) Great hub!

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