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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.