Spinach, tomato, and feta omelet
2 - 5
PersonalPoints™ per serving
Breakfast, brunch or breakfast-for-dinner? This omelet is a cinch to prepare and really packs in the veggies! Eggs loaded with spinach and oregano and stuffed with tomatoes and feta, is a can't-lose combination. For a faster weekday preparation, whisk your eggs mixture together the night before and refrigerate until morning. Then chop the tomatoes while the omelet sets. The briny feta cheese really pops against the tomatoes and rich eggs. Serve tomatoes on top or on the side, if you prefer.
1 large egg(s)
1 cup(s), choppped
2 small, chopped
2 Tbsp, crumbled
- 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.