Feta Spinach Omelet
Start your day with this delicious and healthy feta spinach omelet recipe. Perfect for breakfast or brunch, it's easy to make and packed with protein and flavor.
Ingredients
- A nice handful of baby spinach leaves chopped
- 2 cherry tomatoes diced
- 1 tablespoon real bacon bits 7g
- 2 eggs
- ½ 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
Instructions
- 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.A nice handful of baby spinach leaves chopped, 2 cherry tomatoes diced, 1 tablespoon real bacon bits, Kohser Salt & Ground Pepper
- 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.2 eggs
- Lower the heat to medium and re-spray the skillet.Non-stick spray
- 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.½ oz of crumbled feta
- 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. 🙂
Nutrition
Calories: 240kcalCarbohydrates: 12gProtein: 19gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 350mgSodium: 533mgPotassium: 881mgFiber: 4gSugar: 7gVitamin A: 5397IUVitamin C: 42mgCalcium: 173mgIron: 3mg
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