Feta Omelet Recipes

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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 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

HAM & FETA OMELET



Ham & Feta Omelet image

Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. -Brittany Beus, College Station, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

4 large eggs
1 green onion, chopped
1 tablespoon 2% milk
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
Dash salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta cheese
3 slices deli ham, chopped
1 plum tomato, chopped
2 teaspoons balsamic vinaigrette

Steps:

  • In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.

Nutrition Facts : Calories 289 calories, Fat 20g fat (9g saturated fat), Cholesterol 410mg cholesterol, Sodium 749mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.

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

FETA OMELET



Feta Omelet image

This is me testing out how to use this site as well as adding my new favorite discovery. I have written this as if you know how to make an omelet, so if you don't just look at another basic recipe. I am listing amounts for the ingredients, but it's really made to your taste. I doubt my measurements are exactly what I use.

Provided by anima

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1/4 cup feta cheese
3 eggs
2 teaspoons parmesan cheese
1 teaspoon hot sauce (I used Sriracha)

Steps:

  • Scramble the eggs and fry on a pan, just like any omelet. I listed 3 because that's how many I use, but use however many you like.
  • When the egg is cooked, sprinkle feta and parmesean in the middle. Drizzle the sauce on top.
  • Fold it however you like to fold omelets, serve.

Nutrition Facts : Calories 334.4, Fat 23.9, SaturatedFat 10.8, Cholesterol 670.8, Sodium 803.7, Carbohydrate 2.9, Sugar 2.8, Protein 25.5

EGYPTIAN FETA CHEESE OMELET ROLL



Egyptian Feta Cheese Omelet Roll image

This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it.

Provided by Anonymous

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 10m

Yield 2

Number Of Ingredients 5

4 eggs, beaten
½ teaspoon black pepper
3 tablespoons crumbled feta cheese
1 teaspoon milk
1 tablespoon vegetable oil

Steps:

  • In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
  • Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

Nutrition Facts : Calories 242 calories, Carbohydrate 1.7 g, Cholesterol 384.6 mg, Fat 19.8 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 298.5 mg, Sugar 1.4 g

CAULIFLOWER AND FETA OMELET



Cauliflower and Feta Omelet image

Provided by Ruth Cousineau

Categories     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     High Fiber     Mother's Day     Feta     Cauliflower     Pan-Fry     Healthy     Parsley     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 6

5 large eggs
2 1/2 tablespoons extra-virgin olive oil
1/2 medium head cauliflower, cut into 1-inch-wide florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled feta (2 ounces)
1/4 cup packed flat-leaf parsley leaves

Steps:

  • Beat eggs with 1/4 teaspoon salt.
  • Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
  • Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

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