Feta Spinach Omelet
By: Roni | Posted in: 5 WWP, Breakfast Ideas, Food Photos, Vegetarian Ideas | 18 Comments
Over and over and over again you guys kept suggesting feta with eggs and I just didn’t see it. If you’ve been reading for awhile you know I absolutely hate cheese on eggs. I’m not sure why. I love eggs. I LOVE cheese but put them together and…. ick, at least in my opinion.
I decided to face my fears this morning and take your suggestion. Worst case scenario…. I don’t like it. It wouldn’t be the first time I cooked something that just didn’t work out.
Well… I know I say this a lot but… I’m SO GLAD I DID! Holy moly I was blown away. The salty bite from the creamy feta in this omelet was so awesome. I love the combo of spinach and bacon bits (note my two previous recipes.. Spinach and Bacon Egg Wraps and Mini Spinach Egg Muffins)
but the feta simply put it over the top!
Here’s how I made it..
- A nice handful of baby spinach leaves chopped
- 2 cherry tomatoes diced
- 1 tbsp real bacon bits (7g)
- 2 eggs
- 1/2 oz of crumbled feta (14g) <– I went lite becuause I was nervous but I thought this was the perfect amount
- Non-stick spray
- Kohser Salt & Ground Pepper
Here’s my little omelet making station on my messy counter.
Heat a non-stick skillet over medium high and spray with non-stick spray. Add the spinach, tomatoes and bacon bits with a pinch of salt.
Cook until the spinach wilts, about a minute or two.
Remove the spinach filling from the pan and set aside.
Whisk the 2 eggs together with a pinch of salt and some black pepper.
Lower the heat to medium and re-spray the skillet.
Add the whisked eggs to the skillet and swirl around to cover the whole pan.
Add the spinach filling to one side of the cooking egg and top with the feta.
In about a minute you’ll notice the top of the egg just starting to get firm. At this point run a large plastic flipper under the egg and fold over the best you can. It doesn’t have to perfect you’re only gonna eat it anyway. ;)
Once it’s folded over cook for about 30 more seconds, flip and cook for another 30-1 minute depending on how done you like your egg. I leave mine on a little longer, I’d rather it browning then runny in the middle.
Turn off the heat and serve with a side of ketchup… that is.. IF you like ketchup and eggs. :)
I love that this is a nice 5 point breakfast. If I was still in losing mode I would replace one of the eggs to make it 4 points. And if my daily points were REALLY low I’d go 4 egg whites to make it 3 points. (I calculated all three scenarios and there are about 225, 185, 150 calories and 15, 10, 5g of fat respectively, rounded of course.) Everything else pretty much remains the same.
| Servings | Amt per Serving | ||
|---|---|---|---|
| 1 | the entire recipe | ||
| Calories | Fat | Fiber | WWPs |
| 225 | 15g | 2g | 5 |
| Sugar | Sat Fat | Carbs | Protein |
| 2g | 6g | 6g | 8g |
FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!
Other ideas you may enjoy... |
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sounds delicious! :)
Looks delish, Roni! I love feta and spinach and eggs but have never made an actual Greek omelet. You’ve inspired me to try!
Sounds wonderful! Can’t wait to try it this weekend :)
Well, I know what I’m having for breakfast on Sunday. :)
Love it!
This morning I had a humungous wrap made with egg whites (3/4 cup of the liquid whites!), really big handful of spinach, an ounce of shredded gruyere, and a large La Tortilla Factory tortilla. If I had my way it’d have mushrooms and/or bacon in it, and I might have put some nutmeg in it and replaced 1/4 cup of egg whites with one whole egg, but I was in a rush!
Yum!
BTW, your disclaimer says fetal instead of feta in a couple of places. Made me smile!
LMAO
and of course.. cause I copy/paste.
I totally need an editor!
Are the carbs right on this? It seems like it’s all protein. Not sure where 30 carbs would come from.
Just checking. It looks delicious. Thanks! Sharon
UGH! another typo.. I think I need to slow down.
It’s only 6g of carbs. Thanks for pointing it out!!
Haha I love seeing how everyone makes their omelettes, they are always different.
I make mine thicks and I scramble them in the pan a bit and let it all settle down then add my fillings while its still a bit runny.
Then again I put a raw egg in hot white rice with some sweet soy sauce and mix it up like a maniac.
Its only 1 in 20,000 people that get salmonella from raw eggs. I’ll take my chances. Besides the japanese do it alot and I’ll trust a nation’s judgement on food saftey lol.
This looks great! It’s one of my favorite combinations.
Use it in egg whites too, great flavor booster! I like it with tomatoes too.
I would ahve to say this one is my favorite.. i love b-fast items. I am new to Feta too so I really wnat to try this. YUM
Just ate this for breakfast – it was yummy!
OH wow Roni! I wouldn’t even care about the calories you mentioned haha :P That Feta Spinach Omelet certainly looks delicious. Can i steal the recipe??
I had a similar meal at a little local restaurant a couple months back, It was on pita bread and had some shredded cheese on it, But almost the same, and they did have an omelette version which I tried on the next visit.
I loved the taste of the Feta.
Take a peek at the post I wrote about it. http://brianmcvay.com/the-breakfast-nook
Roni-
1) Thank you for supplying so many pictures with your recipes. They really take the intimidation out of trying new recipes! I’ve been looking for breakfast ideas using eggs because I don’t really like eggs, but I don’t mind them when mixed with other things like ham, cheese, peppers, onions, etc. When you wrote “bacon bits” I wasn’t sure if that meant “bacon bits” the way I think of it, or real bacon that you had pre-cooked/chopped. Anyway, the picture answered my question! :)
2) Since I don’t love eggs, I was thinking of trying these types of recipes with egg substitutes. I assume that they are lower in calories and all the other things that are “bad” about eggs that I wouldn’t want to waste on an egg meal :) Do you ever use egg substitutes for things like this (and your other egg-based meals)? If so, do you find they come out as good and/or are lower in calories/points?
Thanks!
Update: I went ahead and made the recipe with egg substitute and just as I finished making it, my husband woke up and wanted it! So, I had to make another one for myself and it was delicious!!! I really don’t like eggs, but you’ve made me a believer that I can have them prepared in different ways and they will be very tasty. I always shied away from making them because I didn’t eat them and was intimidated by trying to make egg-based foods because I didn’t think I’d know what it was “supposed” to taste like. Anyway, this was yummy and such a good departure from my usual cereal! It made quite a good-sized serving and with the egg substitute, it was only 196 calories! Thanks, again, for sharing your adventures in the kitchen!