Spinach Tomato Feta Omelet Food

SPINACH, FETA, AND TOMATO OMELET

Steps:

• Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.
• Preheat oven to 200 degrees F. Place 4 dinner plates in oven to warm. In medium bowl, place eggs, water, salt, and black pepper. With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy. (Overbeating toughens the proteins in the whites.)
• In 8-inch nonstick skillet, melt 1 1/2 teaspoons margarine on medium. When margarine stops sizzling, pour or ladle 1/2 cup egg mixture into skillet.
• After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skillet toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.
• Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and layer one-fourth of crumbled feta, spinach leaves, and chopped tomatoes over half of each omelet.
• With spatula, fold unfilled half over filling.
• Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Keep warm in oven. Repeat with remaining margarine, egg mixture, tomatoes, spinach, and feta to make 4 omelets in all. Serve with toast and a mixed greens salad with balsamic vinaigrette if you like.

SPINACH TOMATO FETA OMELET

Steps:

• In a small bowl, whisk the eggs, kefir, salt and pepper, with a fork.
• Place a medium non-stick skillet on high heat.
• When hot, place the smart balance in the skillet, let it melt, and immediately pour the eggs into the skillet (it should sizzle).
• Place the spinach, then the tomatoes and feta onto of the eggs and continue to cook as is.
• As the eggs start to set around the edges, use a rubber spatula to lift the edges all around, and continue to do so until the eggs are no longer loose.
• When the eggs start to set, using the rubber spatula, fold one half of the omelet over the other and cook until ready (no more than 3 or 4 minutes total)

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE

Steps:

• Heat a skillet over medium heat and spray with cooking spray.
• Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

SPINACH, MUSHROOM OMELET W/FETA CHEESE

Steps:

• Heat oil in a small skillet on med heat.
• add spinach and mushrooms, sauté until spinach is wilted but a bright green color and mushrooms are warmed all the way through
• Add eggs. cook until eggs are firm, can flip to make sure the eggs are cooked all the way through.
• Add feta cheese, fold in half and serve.

GREEK OMELET WITH FETA

Steps:

• Cook spinach, onions and garlic in small nonstick skillet sprayed with cooking spray on medium heat 4 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes.
• Whisk eggs and milk until blended. Add to skillet; tilt skillet to evenly coat spinach mixture. Cook 2 to 3 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with 3 Tbsp. cheese; cook 1 to 2 min. or until eggs are set but top is still slightly moist.
• Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese; cut in half.

SPINACH AND FETA OMELET (WW)

Steps:

• In a small bowl combine first 5 ingredients (egg - salt).
• Spray a small skillet with Pam and head over medium heat.
• Add egg mixture to skillet, cooking until bottom of eggs is firm (5-10 minutes). Flip omelet and cook other side until set (3-5 minutes).
• Put cheese on one half of omelet and flip over other half.
• Cut in half to serve.

SPINACH AND FETA OMELET (LOW CARB)

Steps:

• Crack the eggs into a bowl, add the sea salt and chopped onions and blend together with a wire whisk.
• Melt 3 tablespoons of butter in a frying pan, and then add the egg mixture, tipping the pan to make sure the egg mixture covers the bottom of the pan.
• Cook on medium heat, until the underside is lightly browned, and then add the spinach and the crumbled feta cheese.
• Lift one side of the omelet with a spatula and fold it in half.
• Reduce the heat, and cook until the inside of the omelet is cooked (less than a minute or so).
• Use a spatula to slide the omelet onto a plate and serve!

SPINACH, TOMATO, AND CHEESE OMELET

Steps:

• In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
• Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
• Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
• Makes 1 serving.
• VARIATIONS:.
• Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).

SPINACH, FETA, AND SUN-DRIED TOMATO OMELET

Steps:

• In a medium bowl, beat the eggs with a pinch each of salt and pepper.
• Melt the butter in a medium nonstick skillet over medium heat.
• Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes.
• Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.
• Transfer to a plate and serve with toast or biscuit.