Spinach, Tomato & Feta Omelette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 egg whites 1 tsp olive oil2 Tbsp instant potato flakes 3 Tbsp water pinch of ground black pepper 1/2 cup baby spinach, roughly chopped 4 cherry tomatoes, diced1/4 cup fat free feta cheese, crumbled
1. In a bowl, whisk together the egg whites, potato flakes, and water.
2. Add olive oil to a large skillet and heat over medium heat. Add the spinach and pepper. Cook for 2-3 minutes, or until spinach begins to wilt. Reduce the heat to medium-low.
3. Add the tomato to the egg mixture. Pour into the skillet. Lightly stir until the egg mixture begins to set.
4. Cook without stirring for 2 minutes, or until the eggs start to look firm. Using a spatula, flip the omelet.
5. Add the cheese and fold the omelet in half. Cook for 30 seconds. Flip and cook for 30 seconds longer. Remove to a place and top with a pinch of additional feta.
Serving Size: Makes 1 serving
2. Add olive oil to a large skillet and heat over medium heat. Add the spinach and pepper. Cook for 2-3 minutes, or until spinach begins to wilt. Reduce the heat to medium-low.
3. Add the tomato to the egg mixture. Pour into the skillet. Lightly stir until the egg mixture begins to set.
4. Cook without stirring for 2 minutes, or until the eggs start to look firm. Using a spatula, flip the omelet.
5. Add the cheese and fold the omelet in half. Cook for 30 seconds. Flip and cook for 30 seconds longer. Remove to a place and top with a pinch of additional feta.
Serving Size: Makes 1 serving
Nutritional Info Amount Per Serving
- Calories: 167.7
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 693.7 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 21.5 g
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