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Spinach, Feta, and Sun-Dried Tomato Omelet

Spinach, Feta, and Sun-Dried Tomato Omelet
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Serves 1| Hands-On Time: | Total Time:

Ingredients

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.
By April, 2011

Nutritional Information

  • 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 .

Quick Tip

Nonstick aluminum pan
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. 

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