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Spinach, tomato & feta omelet

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

4 spray(s)

Egg

1 large egg(s)

Egg whites

3 large

Spinach

1 cup(s), choppped

Dried oregano

½ tsp

Table salt

¼ tsp

Tomato

2 small, seeded and chopped

Feta cheese

2 Tbsp, crumbled

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 omelet to cover the fillings. Carefully slide the omelet onto a plate.
  5. Serving size: 1 omelet

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