Spinach, Feta, and Sun-Dried Tomato Omelet

Serves 1
Hands-on Time: 05m
Total Time: 10m

Ingredients

• 2 large eggs
• kosher salt and black pepper
• 1/2 tablespoon unsalted butter
• 1/2 cup spinach, chopped
• 2 tablespoons oil-packed sun-dried tomatoes, chopped
• 2 tablespoons crumbled Feta
• country bread, for serving

Directions

1. In a medium bowl, beat the eggs with a pinch each of salt and pepper.

2. 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 the bread.

Tip

To transfer the omelet to the plate without disturbing the filling, use a spatula to loosen the folded omelet from the skillet, then slide it directly onto the plate. 

Nutritional Information

Calories 276; Calories From Fat 194; Fat 22g; Sat Fat 10g; Cholesterol 455mg; Sodium 518mg; Protein 16g; Carbohydrate 5g; Sugar 2g; Fiber 1g; Iron 3mg; Calcium 169mg