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Spinach Tomato and Feta Omelet

Tomatoes in Spinach Tomato and Feta Omelet

Looking for a great way to get in more veggies? Try this healthy and satisfying Spinach Tomato and Feta Omelet. This recipe calls for spinach, but if you prefer, just toss in whatever fresh produce you have on hand along with the tomatoes.


31 large egg
3 large egg whites
1 cup chopped spinach
1/2 teaspoon dried oregano
1/4 teaspoon table salt
2 cups chopped tomatoes
2 tablespoons crumbled feta cheese
4 slices reduced-calorie wheat bread, toasted


Combine egg, egg whites, spinach, oregano and salt; beat until well-blended.

Lightly coat a 9-inch nonstick skillet with cooking spray; heat over medium heat.

Pour egg mixture into skillet and spread to cover pan. Cook until bottom is lightly browned and firm, about 5 to 6 minutes.

With a large spatula, flip omelet and cook other side until center is set, about 3 minutes more.

Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half; fold over other half to cover. Allow to stand 1 minute; cut in half crosswise and serve each piece with 2 slices of toast.

Nutrition Information

Recipe makes 2 servings.

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