Spinach, Feta, and Sun-Dried Tomato Omelet

Spinach, Feta, and Sun-Dried Tomato Omelet
Charles Masters
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preparation
5
minutes
cooking
10
minutes
Serves 1

Ingredients

2
large eggs
kosher salt and black pepper
1/2
tablespoon
unsalted butter
1/2
cup
spinach, chopped
2
tablespoons
oil-packed sun-dried tomatoes, chopped
2
tablespoons
crumbled Feta
country bread, for serving

Directions

  1. In a medium bowl, beat the eggs with a pinch each of salt and pepper.
  2. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling. Transfer to a plate and serve with the bread.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 194
  • Fat 22 g
  • Sat Fat 10 g
  • Cholesterol 455 mg
  • Sodium 518 mg
  • Protein 16 g
  • Carbohydrate 5 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 3 mg
  • Calcium 169 mg
What does this mean? See Nutrition 101.

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