How To Make Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach
Have a gluten-free breakfast with this open-faced omelet made with spinach and cheese matched with the fresh flavors of herb-seasoned roasted tomatoes.
Serves:
Ingredients
For Roasted Tomatoes:
- 1cupgrape tomatoes,halved
- 1tspolive oil
- pinchkosher salt
- black pepper,to taste
- sprigthyme or oregano,fresh
For the Omelet:
- 3large eggs
- ⅛tspsalt
- black pepper,to taste
- 1cupbaby spinach,sliced
- 1ozATHENOS Feta cheese,crumbled
Instructions
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Preheat oven to 400 degrees F.
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Place the tomatoes on a small baking sheet and drizzle with oil, salt pepper, and fresh herbs. Roast for about 12 to 15 minutes.
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Meanwhile beat the eggs in a medium bowl with a little water, salt, and pepper.
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Heat a medium nonstick skillet over medium-low heat.
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Spray with oil and pour half of the eggs.
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Cook until they set for about 2 to 3 minutes, then slide onto the plate.
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Repeat with the remaining spray and eggs.
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To serve, place eggs on two plates, top with spinach, tomatoes, feta, salt, and pepper.
Nutrition
- Calories: 186.10kcal
- Fat: 12.66g
- Saturated Fat: 4.83g
- Trans Fat: 0.03g
- Monounsaturated Fat: 5.08g
- Polyunsaturated Fat: 1.86g
- Carbohydrates: 5.86g
- Fiber: 1.70g
- Sugar: 3.19g
- Protein: 12.56g
- Cholesterol: 291.62mg
- Sodium: 434.57mg
- Calcium: 138.08mg
- Potassium: 373.54mg
- Iron: 2.22mg
- Vitamin A: 202.60µg
- Vitamin C: 16.34mg
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