Tomato, Spinach and Feta Omelet

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In 15 minutes or less, you can whip up this high-protein, low-calorie omelet – a delicious way to start your morning off right.

Makes 2 servings


  • 4 large eggs
  • 1 cup baby spinach, chopped
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1 plum tomato, sliced
  • 2 tbsp feta cheese, crumbled
  • 1/4 red onion, thinly sliced (optional)


Combine eggs, 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. Cook until bottom is lightly browned and firm, about 5-6 minutes. With a spatula, flip the omelet to the other side and cook 3 minutes more. Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half (and onions, if desired) and fold over other half to cover.

Let stand 1 minute to warm tomatoes and cheese. Cut in half.


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