Spinach, Tomato and Feta Omelet

Total Time
25 min
13 min
12 min
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 large

egg white(s)

3 large

fresh spinach

1 cup(s), choppped

dried oregano

½ tsp

table salt

¼ tsp

cooking spray

1 spray(s)

fresh tomato(es)

2 small, chopped

feta cheese

2 Tbsp, crumbled

reduced calorie wheat bread

4 slice(s), toasted


  1. Combine egg, egg whites, spinach, oregano and salt in a medium bowl; beat until well-blended.
  2. 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.
  3. 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.

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