Try my spinach omelet with tomato and feta filling if you’re low-carbing it. Even for hurried weekday mornings, this omelet is fairly achievable if the spinach is defrosted and squeezed dry the night before.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup halved grape tomatoes
- 1 teaspoon dried oregano, divided
- ½ teaspoon salt, divided
- Black pepper, to taste
- ½ cup crumbled feta cheese (can use reduced-fat)
- 8 large eggs
- 1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
- 1 tablespoon olive oil
Instructions
- Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
- In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
- Cut the omelet into 4 wedges and serve immediately.
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 389 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 696 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Very YUMMY and Healthy.
So good!
Finding myself on my own today, I made up a half recipe of this and it was a HUGE portion! It was also delicious! I t was a little flat, though and the outside was approaching overdone by the time the inside was done. Next time I may cross it with an impossible quiche!
Delicious!! My first omelet came out very ugly, I overcooked it on the bottom, still tasted good, but not picture worthy. Made the second one and it was beautiful, thank goodness! Husband and I both thoroughly enjoyed 🙂
I LOVED this recipe, perfect size meal for breakfast, i felt great after eating and it didn’t skip on flavor at all ?? I sliced the tomatoes a little smaller and added a few sliced green pimento stuffed olives on the side, my boyfriend put them inside after cooked and was in love hehe it’ll be a regular breakfast for me.
Loved this. Simple and everyone wanted more. Thank you
Very good. Used fresh spinach and blended the eggs/spinach in my food processor. Next time I will used half amount of tomatotos and process with 6 eggs instead of 8. Some onions would have really added to it.
I used fresh spinach and just made a scramble instead of an omlette. We liked it.
This is a great breakfast or lunch! Pretty and flavorful.
Super fast and easy to make! Delicious!
Watery
Absolutely delish !!! I also added kalamata olives, garlic, onions, and mushrooms! I didn’t have the frozen spinach but had fresh and that was fine as well! I will make this over and over as it is superb on the palette and easy, too!
This has great flavor but I think it calls for too much spinach. Making the omelet was a bit awkward due to all the spinach mixed in with the egg. If I make it again, I will probably use fresh spinach and add it to the omelet at the end, along with the tomatoes and feta.
Me & my daughters bf really liked this recipe..I added low fat parmesan on top,yum!
De-lish!!!! I wasn’t too sure about how this would go off with my fiance. I already knew that I love feta cheese but, he’s very picky. Well he loved it!!!!! He even suggested some ingredients and sides that he would like to try with it. This is a staple for my home now. Thanks for the recipe!!!!
This was so delicious. I had fresh spinach and vine ripe tomatoes onhand so I just cooked the spinach a bit in the microwave and squeezed out the excess water. I cut the tomato into small pieces and seeded it. It was a totaly yummy recipe with just the right amount of seasonings. I will make this one again!!
So very good. Made it as is and I thought it was super.
My egg mixture was very thick so it was more like scrambled eggs instead of an omelet as tilting the pan tech did not work. I omitted all the salt as I usually do in every recipe and I could not tell that it was missed. I will definitely serve this again and again.
Perfect. I loved it! I used fresh spinach and it came out great.
Made for my hubby this morning and subbed mushrooms for the grape tomatoes since he doesn’t like them, used fresh baby spinach, all egg whites and reduced fat feta cheese. Served with toasted whole wheat sandwich thins. Thanks!
Fabulous! I used fresh spinach that I sautéed with a clove of garlic and later added to the egg mixture.