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Open-Faced Omelet with Feta, Roasted Tomatoes and Spinach

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 Open-Faced Omelet with Feta, Roasted Tomatoes and Spinach

An open faced omelet, paper thin piled high with just about anything you like, it’s my new favorite breakfast. Lately, my go-to is this amazing combination of roasted tomatoes with spinach and feta cheese.

Roasting grape tomatoes in the oven with a drizzle of oil, salt and pepper and some fresh herbs (can you believe my herbs are still alive in my garden!) become sweet like candy. The salty feta crumbled on top is the perfect compliment, and really packs so much flavor – a little goes a long way.

Athenos reached out to me and asked me to share a recipe using their Feta cheese, seeing I love Feta and share tons of recipes with their cheese. Easy – I knew this was the recipe I was going to make! Sometimes I use arugula instead of spinach, you can really use any greens you like. I prefer to buy the chunk and crumble it myself because I think it tastes better and the texture is moist and perfect.

These omelets are pretty quick to make, but if you need something quicker, you can skip roasting the tomatoes and leave them uncooked, which tastes great for a 5-minute breakfast.

Open-Faced Omelet with Feta, Roasted Tomatoes and Spinach

What would you top your omelet with? I’m always open to more ideas!

Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach

5 from 3 votes
Course: Breakfast, Brunch
Cuisine: American
Yield: 2 servings
Serving Size: 1 /2


For the roasted tomatoes:

  • 1 cup halved grape tomatoes
  • 1 teaspoon olive oil
  • pinch kosher salt
  • black pepper, to taste
  • sprig fresh thyme or oregano

For the omelet:

  • 3 large eggs
  • 1/8 teaspoon salt
  • black pepper, to taste
  • 1 cup baby spinach, sliced
  • 1 ounce ATHENOS Feta cheese, crumbled


  • Preheat oven to 400F.
  • Place the tomatoes on a small baking sheet and drizzle with oil, salt pepper and fresh herbs.
  • Roast about 12 to 15 minutes.
  • Meanwhile beat the eggs in a medium bowl with a little water, salt and pepper.
  • Heat a medium nonstick skillet over medium-low heat.
  • Spray with oil and pour half of the eggs.
  • Cook until they set, about 2 to 3 minutes then slide onto the plate.
  • Repeat with the remaining spray and eggs.
  • To serve place eggs on two plates, top with spinach, tomatoes, feta, salt and pepper.

Last Step:

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Serving: 1 /2, Calories: 183 kcal, Carbohydrates: 5 g, Protein: 13 g, Fat: 13 g, Saturated Fat: 5 g, Cholesterol: 289 mg, Sodium: 362 mg, Fiber: 2 g


Sponsored by ATHENOS Feta

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33 comments on “Open-Faced Omelet with Feta, Roasted Tomatoes and Spinach”

  1. This was absolutely delicious! Hubby loved it and said we have to make it again. He gave it a 10 rating!

  2. Avatar photo
    patricia van dyke

    I just made this tonight. Roasted the tomatoes in toaster oven while I got spinach ready and made the two omelets. then just assembled down the middle third of omelet the spinach, tomatoes, and feta, and just rolled the sides up like omelet. Delicious, thank you!!!

  3. I pan roasted the tomatoes and then just poured the eggs over them in the same pan. Cooked til set then topped with spinach and feta.

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  10. This looks great! is it 5 smart points if eggs are 2 points each, that's not counting the feta?

      1. 3 eggs, but only 2 servings, so it breaks down to 1 egg plus 1 egg white each serving (1 and 1/2 egg each serving)

  11. I had never roasted grape tomatoes before. I love them and now use them in lots of other dishes. So flavorful! Thanks again for another simple but wonderful recipe.

  12. This was great, Gina! I'm a strict no-tomato person, so I added roasted red peppers instead and substituted the spinach for sauteed kale. Delish 🙂

  13. Just made this for breakfast before heading to work. Trying to get back on track. Another great recipe! Thanks Gina

  14. I'm always amazed at how good roasted tomatoes are with eggs. A bit tough to find ripe ones this time of year, but the roasting does help to intensify the flavor. Thanks for the recipe!

  15. Avatar photo
    Kalliopi Sakellariou

    Perfect!This recipe is very common for greek people!We love omelet!So good to see this recipe here!

  16. I love these kinds of omelettes, my favourite toppings:
    – Mushrooms sautéed with thyme, topped with shredded cheese (will melt slightly, use good cheese!)
    – Diced avocado and sriracha
    – Smoked salmon and rucola (some sort of drizzle of cream based sauce optional)
    – Leftover roasted veggies and potato
    – Goats cheese or brie, thyme and tomatoes

    I could go on and on!

  17. I think this is a great idea but…. If you used better n eggs (1 cup) and 2 oz of athena FAT FREE feta, it would be zero points according to the new weight wathers plan

  18. I can't wait to try this.

    My most favorite omelet is with cut up baby spinach, minced onion, crumbed feta cheese, eggs of course, and salt and pepper. It's like an egg version of spanakopita.