Spinach, Feta, and Sun-Dried Tomato Omelet

omelet
Photo by Charles Masters
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  • Serves 1
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 276 calories
    • Calories 194 calories from fat
    • 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
  • March 2011

Ingredients

  1. Check 2 large eggs
  2. Check kosher salt and black pepper
  3. Check 1/2tablespoon unsalted butter
  4. Check 1/2cup spinach, chopped
  5. Check 2tablespoons oil-packed sun-dried tomatoes, chopped
  6. Check 2tablespoons crumbled Feta
  7. Check 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.