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