Go Back
5 from 3 votes
Print

Spinach Tomato Feta Omelet

This is an exquisite omelet filled with fresh baby spinach and tomatoes and with just enough feta cheese to make it rich but not too much to burden it with a lot of saturated fat.

Course Breakfast
Cuisine Mexican
Keyword exquise omelettes, feta and spinach omelette, feta spinach omelette, omelette with spinach and feta, spinach feta omelet, spinach feta omelette, spinach feta tomato omelette, spinach omelet, spinach omelette feta, spinach tomato feta omelette
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 serving
Calories 228 kcal
Author Catherine Katz

Ingredients

  • 2 large organic cage-free eggs
  • 1 Tbsp lowfat Kefir
  • 1/2 tsp regular smart balance
  • pinch of salt and fresh ground pepper
  • 1 Tbsp crumbled feta cheese
  • 1/2 cup loose-leave raw baby spinach
  • 1 small tomato rinsed and diced

Instructions

  1. In a small bowl, whisk the eggs, kefir, salt and pepper, with a fork.
  2. Place a medium non-stick skillet on high heat.
  3. When hot, place the smart balance in the skillet, let it melt, and immediately pour the eggs into the skillet (it should sizzle).
  4. Place the spinach, then the tomatoes and feta onto of the eggs and continue to cook as is.
  5. As the eggs start to set around the edges, use a rubber spatula to lift the edges all around, and continue to do so until the eggs are no longer loose.
  6. When the eggs start to set, using the rubber spatula, fold one half of the omelet over the other and cook until ready (no more than 3 or 4 minutes total)