Tomato, Spinach & Feta Omelet – a delicious recipe with eggs, baby Spinach, Oregano, Salt, Tomato, Feta Cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended.
2
Lightly coat a 9-inch nonstick skillet with cooking spray, heat over medium heat.
3
Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes.
4
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.
5
Let stand 1 minute to warm tomatoes and cheese. Cut in half.
6
Vegetarian, Ready in 15 minutes, recipe by Eggland's Best
7
176;
8
10g (2% calories from fat); Protein 14g;
9
4g;
10
1g;
11
358mg;
12
512mg.
184
kcal
Calories
13
g
Fat
3
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Large Eggland's Best eggs, 1 cup baby Spinach, chopped, 1/2 teaspoon dried Oregano, 1/4 teaspoon Salt, and more.
Yes, Tomato, Spinach & Feta Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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