Spinach, Sun-Dried Tomato & Feta Omelette
3
Points®
Total time: 13 min • Prep: 10 min • Cook: 3 min • Serves: 1 • Difficulty: Easy
Give your omelette filling a little more oomph by swapping stronger-flavored baby arugula for the spinach.
Ingredients
Cooking spray
2 spray(s)
Cooked spinach
¼ cup(s), steamed or sauteed
Sun-dried tomatoes (without oil)
1 piece(s), sliced
Crushed red pepper flakes
1 pinch(es)
Crumbled feta cheese
2 Tbsp
Egg
2 large egg(s)
Kosher salt
¼ tsp
Black pepper
⅛ tsp
Fresh parsley
1 Tbsp, dill, basil, and/or oregano
Unsalted butter
½ tsp
Instructions
1
Mix together the spinach, tomato, red pepper flakes, and feta; set aside.
2
Whisk the eggs, salt, pepper, and herbs together in a bowl. Spray an 8-inch nonstick skillet with cooking spray; add the butter and set over medium heat; swirl the pan. When the butter stops foaming, pour the eggs into the skillet, tilting the pan to distribute. Cook, lifting the eggs so the uncooked portion can run underneath, about 1 minute. Reduce the heat to medium-low and cook until the eggs are almost set, 30 to 60 seconds.
3
Spoon the reserved omelette filling over half of the omelette. Fold the unfilled half of egg over the filling. Reduce the heat to low and cook 1 minute. Run a spatula around the edge of the omelette toward the rim; slide onto a plate.
4
Serving size: 1 omelette
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