Spinach Tomato And Feta Egg White Omelette Recipes

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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 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 & FETA BAKED 'OMELETTE'



Spinach & Feta Baked 'Omelette' image

This dish is so easy, but looks & tastes like you went to alot of trouble. I won't tell anyone if you won't! Actually, you can throw anything in this recipe that you would put in an omelette. Great for lunch or Sunday brunch!

Provided by Grace32

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces fresh spinach
1 onion
1/2 cup fresh mushrooms, sliced (optional)
3/4 cup feta cheese
1/2 cup mozzarella cheese
6 eggs
olive oil
salt and pepper
yogurt (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil to medium-high& add onion- saute until opaque, then add mushrooms (if using) and then spinach& saute just until spinach is wilted.
  • Grease 9" square casserole dish with some olive oil (or spray with cooking spray) Beat eggs& add salt& pepper to taste.
  • Add crumbled feta and spinach mixture to eggs.
  • Pour into casserole dish& top with mozzarella.
  • Bake at 350 degrees for approx.
  • 30 minutes.
  • Cool about 5 minutes, then cut into 4 servings.
  • Serve with fruit and some plain yogurt on the side (mix in some dried dill or parsley for color).

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