Photo of Spinach, sun-dried tomato, and feta omelette by WW

Spinach, sun-dried tomato, and feta omelette

7
3
3
SmartPoints® value per serving
Total Time
13 min
Prep
10 min
Cook
3 min
Serves
1
Difficulty
Easy

Ingredients

cooked spinach

¼ cup(s), steamed

sun-dried tomatoes (without oil)

1 medium, sliced

crushed red pepper flakes

1 pinch

crumbled feta cheese

2 Tbsp

egg(s)

2 large

kosher salt

¼ tsp

black pepper

tsp

fresh parsley

1 Tbsp, dill, basil, and/or oregano

cooking spray

2 spray(s)

unsalted butter

½ tsp

Instructions

  1. Mix together spinach, sun-dried tomato, red pepper flakes, and feta; set aside.
  2. Whisk eggs, salt, pepper, and herbs together in a bowl. Spray an 8-inch nonstick skillet with nonstick spray; add butter and set over medium heat; swirl pan. When butter stops foaming, pour eggs into skillet, tilting pan to distribute. Cook, lifting eggs so uncooked portion can run underneath, about 1 minute. Reduce heat to medium-low and cook until eggs are almost set, 30 to 60 seconds.
  3. Spoon reserved omelette filling over half of omelette. Fold unfilled half of egg over filling. Reduce heat to low and cook 1 minute. Run spatula around edge of omelette toward rim; slide onto plate.
  4. Makes 1 serving.

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