Spinach, Feta, and Sun-Dried Tomato Omelet
Serves 1| Hands-On Time: | Total Time:
- In a medium bowl, beat the eggs with a pinch each of salt and pepper.
- 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.
- Per Serving
- Calories 276Calories From Fat 194
- Fat 22g
- Sat Fat 10g
- Cholesterol 455mg
- Sodium 518mg
- Protein 16g
- Carbohydrate 5g
- Sugar 2g
- Fiber 1g
- Iron 3mg
- Calcium 169mg
What does this mean? See Nutrition 101 .
To transfer the omelet to the plate without disturbing the filling, use a spatula to loosen the folded omelet from the skillet, then slide it directly onto the plate.