Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach Recipe

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Robin Pierre Modified: March 22, 2022
Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach Recipe

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.

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes



For Roasted Tomatoes:

  • 1cupgrape tomatoes,halved
  • 1tspolive oil
  • pinchkosher salt
  • black pepper,to taste
  • sprigthyme or oregano,fresh

For the Omelet:

  • 3large eggs
  • tspsalt
  • black pepper,to taste
  • 1cupbaby spinach,sliced
  • 1ozATHENOS Feta cheese,crumbled


  1. Preheat oven to 400 degrees F.

  2. Place the tomatoes on a small baking sheet and drizzle with oil, salt pepper, and fresh herbs. Roast for about 12 to 15 minutes.

  3. Meanwhile beat the eggs in a medium bowl with a little water, salt, and pepper.

  4. Heat a medium nonstick skillet over medium-low heat.

  5. Spray with oil and pour half of the eggs.

  6. Cook until they set for about 2 to 3 minutes, then slide onto the plate.

  7. Repeat with the remaining spray and eggs.

  8. To serve, place eggs on two plates, top with spinach, tomatoes, feta, salt, and pepper.


  • 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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