Tomato, Spinach & Feta Omelet

Eggland's Best
Eggland's Best Tomato Spinach Feta Omelet RecipeRecipe
2 servings


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4 Large Eggland's Best eggs
1 cup baby Spinach, chopped
1/2 teaspoon dried Oregano
1/4 teaspoon Salt
1 plum Tomato, sliced
2 tablespoons 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.

Vegetarian, Ready in 15 minutes, recipe by Eggland's Best

Nutritional Information
Per Serving: Calories 176; Fat 10g (56.2% calories from fat); Protein 14g; Carbohydrate 4g; Dietary Fiber 1g; Cholesterol 358mg; Sodium 512mg.

Created date

May 2009