Spinach, Tomato and Feta Omelette
Choose your own adventure and have this non-starchy veg–packed dish for breakfast, lunch, or dinner. For lightning-fast prep, beat the egg mixture together the night before and keep it in the fridge until ready to cook.
1 large egg(s)
3 egg white(s)
1 cup(s), chopped
2 medium, seeded and chopped
Crumbled feta cheese
- In a medium bowl, beat the egg, egg whites, spinach, oregano, and salt until well combined.
- Coat a 9-inch nonstick skillet with cooking spray and heat on medium. Add the egg mixture and spread to cover the bottom of the pan. Cook until the bottom begins to set, 4 to 6 minutes, stirring occasionally and scraping back the cooked egg with a rubber spatula and tilting the pan so the uncooked egg makes contact with the bottom of the pan.
- Using a wide spatula, flip the omelet. Sprinkle the tomatoes and cheese on one half. Continue to cook until the bottom is golden and the center is set, about 3 minutes more.
- Remove the pan from heat. Fold over the other half of the omelette to cover the fillings. Carefully slide the omelette onto a plate.
- Serving size: 1 omelette
Per serving (1 omelette): 217 Cal, 10 g Total Fat, 4 g Sat Fat, 1,063 mg Sod, 11 g Total Carb, 6 g Sugar, 3 g Fib, 22 g Prot.