Spinach and Feta Omelet
Whisk together 2 large eggs in small bowl; set aside. Heat a small skillet over medium-high heat. Coat with cooking spray and add 1 cup chopped spinach; sauté until just wilted. Remove from heat and set aside; wipe pan clean. Heat a small skillet over medium heat; coat with cooking spray. Add eggs to pan, swirling to distribute evenly. Stir with a heatproof spatula for about 10 seconds or until egg starts to thicken. Carefully loosen set edges of omelet with spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 10 to 15 seconds or until almost no runny egg remains. Remove pan from heat; spread cooked spinach and 2 tablespoons feta cheese over egg. Fold omelet in half and slide onto a plate.
Makes 1 serving
222 calories
- CARBOHYDRATE 6g
- CHOLESTEROL7mg
- FIBER 7g
- PROTEIN 1g
- SODIUM 0mg
- FA T1g
- SATURATED_FAT 0g
- SUGARS 0g