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My Big Fat Greek Omelet
My Big Fat Greek Omelet
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Total Time:
Whip up a quick and satisfying low-carb spinach omelet with tomato and feta. Prep the spinach in advance for a hassle-free breakfast.
Ingredients:
  • 1 cup halved grape tomatoes
  • 1 teaspoon dried oregano, divided
  • 0.5 teaspoon salt, divided
  • Black pepper, to taste
  • 0.5 cup crumbled feta cheese (can use reduced-fat)
  • 8 large eggs
  • 1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
  • 1 tablespoon olive oil
Instructions:
  • Preheat a non-stick skillet before adding the mixture of tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and a pinch of pepper mixed with feta in a small bowl.
  • Whisk eggs in a bowl, then mix in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper. Heat oil in a pan until wisps of smoke appear. Add egg mixture. Push back eggs that have set, tilt the pan to let uncooked eggs flow. Repeat until omelet is moist but fully cooked, around 3 minutes. Reduce heat to low, pour tomato mixture on half of the omelet. Fold the other half over the filling using a spatula. Slide omelet onto a cutting board and allow to rest for a minute before serving.
  • Slice the omelet into 4 wedges and enjoy while hot.

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