Makes 2 servings
4 large eggs
1 cup baby spinach, chopped
1/2 tsp dried oregano
1/4 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.
Per serving: 176 calories
10g fat (56.2% calories from fat)
1g dietary fiber
This recipe is courtesy of Eggland's Best.