 | | Directions |
- 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. |
|
|
Servings: 2
|  | | Ingredients | | - | | 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) |
| |
| |
