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Tomato, Spinach & Feta Omelet

Yield 2 servings


  • 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)

How to Make It

  1. 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 (2% calories from fat); Protein 14g; Carbohydrate 4g; Dietary Fiber 1g; Cholesterol 358mg; Sodium 512mg.