Spinach, Tomato and Feta Omelet
SmartPoints® value per serving
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.
1 cup(s), choppped
2 small, chopped
2 Tbsp, crumbled
Reduced calorie wheat bread
4 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.
You can also serve the feta and tomatoes on top of the omelet or on the side.