Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach
User Reviews
5
6 reviews
Excellent
Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 1 cup grape tomato halved
- 3 egg large
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- pinch kosher salt
- black pepper (to taste)
- black pepper (to taste)
- 1 cup baby spinach (sliced)
- thyme fresh sprig, or oregano
- 1 ounce feta cheese crumbled, ATHENOS brand
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
Show Details
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%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
