Tomato, Spinach and Feta Omelet

Added to Recipes on Fri 05/14/2010


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.

Nutrition Facts

Per serving: 176 calories

10g fat (56.2% calories from fat)

14g protein

4g carbohydrate

1g dietary fiber

358mg cholesterol

512mg sodium

Recipe is courtesy of Eggland's Best