Spinach, Tomato and Feta Omelet
- Total Time
Looking for a way to pack in more vegetables? Try an omelet. We loaded our eggs with spinach and then stuffed them with tomatoes and feta.
egg white(s)3 large
fresh spinach1 cup(s), choppped
dried oregano½ tsp
table salt¼ tsp
cooking spray1 spray(s)
fresh tomato(es)2 small, chopped
feta cheese2 Tbsp, crumbled
reduced calorie wheat bread4 slice(s), toasted
- Combine egg, egg whites, spinach, oregano and salt in a medium bowl; beat until well-blended.
- Lightly coat a 9-inch nonstick skillet with cooking spray; heat over medium heat. Pour egg mixture into skillet and spread to cover pan. Cook until bottom is lightly browned and firm, about 5 to 6 minutes. With a large spatula, flip omelet and cook other side until center is set, about 3 minutes more.
- Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half; fold over other half to cover. Allow to stand 1 minute; cut in half crosswise and serve each piece with 2 slices of toast.