Spinach Tomato Feta Omelet Food

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SPINACH, FETA, AND TOMATO OMELET



Spinach, Feta, and Tomato Omelet image

Dish up a little Mediterranean flavor at your next brunch with this Spinach, Feta, and Tomato Omelet.

Categories     eggs     spinach     feta cheese     omelet     brunch recipes     mediterranean

Time 23m

Yield 4

Number Of Ingredients 9

2 medium plum tomatoes
2 oz. feta cheese
2 c. baby spinach leaves
8 large eggs
1/2 c. water
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 tbsp. margarine or butter
Toasted country-style bread (optional)

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.

Nutrition Facts : Calories 250 calories

SPINACH TOMATO FETA OMELET



Spinach Tomato Feta Omelet image

Provided by Catherine Katz

Yield 1 serving

Number Of Ingredients 7

2 large organic cage-free eggs
1 Tbsp lowfat Kefir
½ tsp regular smart balance
pinch of salt and fresh ground pepper
1 Tbsp crumbled feta cheese
½ cup loose-leave raw baby spinach
1 small tomato, rinsed and diced

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



Spinach, Tomato, and Feta Egg White Omelette image

Easy and filling egg white omelette stuffed with veggies and tangy feta.

Provided by patnodes

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

cooking spray
3 egg whites
salt and ground black pepper to taste
¼ cup chopped fresh spinach, or more to taste
6 cherry tomatoes, sliced
2 tablespoons crumbled feta cheese

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.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 6.5 g, Cholesterol 16.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 14.7 g, SaturatedFat 2.9 g, Sodium 396.2 mg, Sugar 1.5 g

SPINACH, MUSHROOM OMELET W/FETA CHEESE



Spinach, Mushroom Omelet W/Feta Cheese image

Hubby and I took a weekend away and I tried this omelet and really enjoyed it. When we got back I started making it for my husband who has been enjoying it ever since

Provided by mommapadilla

Categories     Breakfast

Time 10m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 6

2 eggs (beaten) or 2 egg whites, if preferred (beaten)
1 cup fresh spinach
1/4 cup fresh mushroom pieces
1 teaspoon olive oil
1 teaspoon feta cheese
pepper

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



Greek Omelet with Feta image

Say 'Greek omelet' with feta cheese, baby spinach leaves and chopped red onions! This Greek Omelet with Feta is the ideal dish for two on a busy day.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 cup tightly packed baby spinach leaves
2 Tbsp. chopped red onions
1/2 tsp. minced garlic
2 Tbsp. chopped seeded tomatoes
2 eggs
2 Tbsp. fat-free milk
1/4 cup ATHENOS Traditional Crumbled Feta Cheese, divided

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.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 200 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

SPINACH AND FETA OMELET (WW)



Spinach and Feta Omelet (Ww) image

I enjoyed this simple 2 point breakfast - and it was a great way to use up some feta and spinach too! The original recipe used chopped tomatoes, which I didn't have. Recipe source: WeightWatchers.com

Provided by ellie_

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 egg
3 egg whites
1 cup spinach, chopped
1/2 teaspoon oregano
1/4 teaspoon salt
2 tablespoons feta cheese (I used low fat feta)

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)



Spinach and Feta Omelet (Low Carb) image

Make and share this Spinach and Feta Omelet (Low Carb) recipe from Food.com.

Provided by SeriousMoms

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

2 tablespoons onions, chopped
4 eggs
1 pinch salt
2 ounces feta, crumbled
1/4 cup spinach, chopped and cooked
4 tablespoons butter

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



Spinach, Tomato, and Cheese Omelet image

This dish is great for a pregnant woman and her developing baby. It's rich in protein and laced with vitamins A and C, folic acid, and magnesium.

Provided by ElizabethKnicely

Categories     Breakfast

Time 20m

Yield 1 omelet with toast, 1 serving(s)

Number Of Ingredients 9

2 eggs
3 tablespoons milk
1 cup spinach, roughly chopped
half a large tomatoes or 1 plum tomato, diced
2 slices swiss cheese
1 tablespoon extra virgin olive oil
salt, to taste
pepper, to taste
2 slices whole wheat bread, toasted

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



Spinach, Feta, and Sun-Dried Tomato Omelet image

http://www.realsimple.com/food-recipes/browse-all-recipes/spinach-feta-tomato-omelet-00000000054992/index.html

Provided by foodkoop

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

2 large eggs
1/2 tablespoon unsalted butter
1/2 cup spinach, chopped
2 tablespoons sun-dried tomatoes packed in oil, chopped
2 tablespoons feta, crumbled
kosher salt
black pepper

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.

Nutrition Facts : Calories 278.3, Fat 21.4, SaturatedFat 10, Cholesterol 404.7, Sodium 409.5, Carbohydrate 5.3, Fiber 1.1, Sugar 1.2, Protein 16.5

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