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

Name: Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach
Yield: 2 servings
Ingredients: 1 cup halved grape tomatoes; 3 large eggs; 1 teaspoon olive oil; 1/8 teaspoon salt; pinch kosher salt; black pepper; black pepper; 1 cup baby spinach; sprig fresh thyme or oregano; 1 ounce ATHENOS Feta cheese

User Reviews

5.0

9 reviews

Excellent

Servings
2 servings
Calories
183 kcal
Course
Breakfast, Brunch
Cuisine
American

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

Iris Warren

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Ingredients

Servings

1 cup halved grape tomatoes
3 large eggs
1 teaspoon olive oil
1/8 teaspoon salt
pinch kosher salt
black pepper (to taste)
black pepper (to taste)
1 cup baby spinach (sliced)
sprig fresh thyme or oregano
1 ounce ATHENOS Feta cheese (crumbled)

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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 Information

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Serving 1/2 Calories 183kcal (9%) Carbohydrates 5g (2%) Protein 13g (26%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 289mg (96%) Sodium 362mg (15%) Fiber 2g (8%)