Spinach, Tomato and Feta Omelet
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Spinach, Tomato and Feta Omelet calories by ingredient
Introduction
Delicious, it takes about 10 minutes start to finish to make this and makes 2 generous or 3 good servings for a hearty breakfast or light dinner. Delicious, it takes about 10 minutes start to finish to make this and makes 2 generous or 3 good servings for a hearty breakfast or light dinner.Number of Servings: 2
Ingredients
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2 large fresh eggs
1/4 reduced fat milk
Grape tomatoes cut in half to fill a cup measure
2 oz of crumbled feta cheese
3 cups of fresh rinsed baby spinach
1/2 Tablespoon butter
Salt and pepper to taste
Directions
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.
Member Ratings For This Recipe
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