Tomato, Spinach & Feta Omelet Recipe
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Eggs loaded with spinach, tomatoes and cheese.
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4 Large Egglands Best eggs
1 cup baby Spinach, chopped
1/2 teaspoon dried Oregano
1/4 teaspoon salt
1 plum Tomato, sliced
2 tablespoons feta cheese , crumbled
1/4 red onion , thinly sliced (optional)
Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended.
Lightly coat a 9-inch nonstick skillet with cooking spray, heat over medium heat.
Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes.
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.
Let stand 1 minute to warm tomatoes and cheese. Cut in half.
Nutritional Facts Per Serving: Calories 176; Fat 10g (56.2% calories from fat); Protein 14g; Carbohydrate 4g; Dietary Fiber 1g; Cholesterol 358mg; Sodium 512mg.
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