SPINACH AND FETA OMELET (LOW CARB)
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
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 AND FETA OMELET (WW)
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
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.
BABY SPINACH OMELET
Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.
Provided by HOLLYJUNE
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
- In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Nutrition Facts : Calories 186 calories, Carbohydrate 2.8 g, Cholesterol 378.6 mg, Fat 12.3 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 278.7 mg, Sugar 1.3 g
GREEK OMELET WITH FETA
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
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, TOMATO, AND FETA EGG WHITE OMELETTE
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
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 & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
FETA, SPINACH, AND BASIL OMELETTE MUFFINS
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Provided by Lorraine Pascale
Categories HarperCollins Brunch Breakfast Omelet Muffin Spinach Arugula Egg Tomato Feta Quick and Healthy Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
- Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
- Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
- Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
- Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
- Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.
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- Heat an 8-inch omelet pan, or shallow skillet, preferably nonstick, over medium-high heat. Add the olive oil, then when hot add the spinach, season lightly with salt and pepper, and toss for one minute until the spinach is wilted. Transfer to a small plate.
- Return the pan to the heat and add the butter. Let it melt, and swirl the pan so that it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl the pan so that the eggs cover the entire bottom of the pan. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so that any uncooked egg on the top runs underneath. Sprinkle half of the eggs with the sauteed spinach and the feta and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the untopped side of the eggs over the filling, and slide it onto a plate. Garnish with fresh chives if desired.
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