Spinach, tomato & feta omelet
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
Cooking spray
3 spray(s)
Egg
1 large
Egg whites
3 serving(s)
Fresh spinach
1 cup(s), chopped
Dried oregano
½ tsp(s)
Table salt
¼ tsp(s)
Plum tomato
2 medium, seeded and chopped
Crumbled feta cheese
2 tbsp(s)
Instructions
1
In a medium bowl, beat the egg, egg whites, spinach, oregano, and salt until well combined.
2
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.
3
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.
4
Remove the pan from heat. Fold over the other half of the omelette to cover the fillings. Carefully slide the omelette onto a plate.
5
Serving size: 1 omelette
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