Spinach, Tomato and Feta Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large fresh eggs1/4 reduced fat milkGrape tomatoes cut in half to fill a cup measure2 oz of crumbled feta cheese3 cups of fresh rinsed baby spinach 1/2 Tablespoon butter Salt and pepper to taste
PREP: Rinse the spinach and steam in a steamer while you melt the butter in a skillet or frying pan. Cut up the tomatoes, I add a little salt and pepper here.
Mix the eggs with the milk and a little salt and pepper. Add to the melted butter in a covered skillet and cook until the eggs have set. Use a spatula to flip the egg over.
Spread the tomotoes over 1/2 the omelet. Cover these with drained spinach and sprinkle with feta cheese. ou could sprinkle a little lemon or lemon and garlic on the spinach to eliminate salt in this recipe.
Fold the empty half of the omelet over the filled side and cover the pan again just until the tomatoes are warm and cheese is melted.
This makes 2 large or 3 adequate breakfast servings or 2 light dinner servings.
Number of Servings: 2
Recipe submitted by SparkPeople user BIGLASALLE1.
Mix the eggs with the milk and a little salt and pepper. Add to the melted butter in a covered skillet and cook until the eggs have set. Use a spatula to flip the egg over.
Spread the tomotoes over 1/2 the omelet. Cover these with drained spinach and sprinkle with feta cheese. ou could sprinkle a little lemon or lemon and garlic on the spinach to eliminate salt in this recipe.
Fold the empty half of the omelet over the filled side and cover the pan again just until the tomatoes are warm and cheese is melted.
This makes 2 large or 3 adequate breakfast servings or 2 light dinner servings.
Number of Servings: 2
Recipe submitted by SparkPeople user BIGLASALLE1.
Nutritional Info Amount Per Serving
- Calories: 216.0
- Total Fat: 14.9 g
- Cholesterol: 247.8 mg
- Sodium: 454.6 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.8 g
- Protein: 13.2 g
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