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Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach
5
from
3
votes
Yield:
2
servings
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
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)
Instructions
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.
Nutrition
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
- WW Points:
3