Name: Spinach and feta omelet
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 2 oz baby spinach; 1/3 cup reduced fat feta cheese, crumbled; 2 3/4 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 slice sourdough bread, sliced

Nutrition

Per serving

598 calories

Protein: 38g; 25% of calories
Carbs: 44g; 30% of calories
Fat: 30g; 45% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Heat one third of the oil in an 8-inch nonstick skillet over medium heat. Add the spinach and a pinch of the salt, cooking for 2 minutes until fully wilted. Transfer the spinach to a small bowl and wipe the skillet clean.
In a medium bowl, whisk together the eggs, egg whites, remaining salt, and black pepper until well combined and slightly foamy.
Heat another third of the oil in the skillet over medium-low heat. Pour in the egg mixture and cook for 4 minutes, gently lifting the edges with a spatula to let the raw egg run underneath, until the top is almost set. Done when whites are set and the yolks are still soft.
Spread the sautéed spinach and the feta cheese over one half of the eggs. Fold the other half over the filling and cook for 1 minute more until the cheese is just warm.
Toast the sourdough slices until golden. Drizzle or brush the remaining oil over the warm toast.

Nutrition

Ingredients

Instructions

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