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

5 from 3 votes

Yield: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients

For the roasted tomatoes:

1 cup halved grape tomatoes
1 teaspoon olive oil
pinch kosher salt
black pepper (to taste)
sprig fresh thyme or oregano

For the omelet:

3 large eggs
1/8 teaspoon salt
black pepper (to taste)
1 cup baby spinach (sliced)
1 ounce ATHENOS Feta cheese (crumbled)

Instructions

Preheat oven to 400F.
Place the tomatoes on a small baking sheet and drizzle with oil, salt pepper and fresh herbs.
Roast about 12 to 15 minutes.
Meanwhile beat the eggs in a medium bowl with a little water, salt and pepper.
Heat a medium nonstick skillet over medium-low heat.
Spray with oil and pour half of the eggs.
Cook until they set, about 2 to 3 minutes then slide onto the plate.
Repeat with the remaining spray and eggs.
To serve place eggs on two plates, top with spinach, tomatoes, feta, salt and pepper.

Nutrition

Serving: 1/2, Calories: 183kcal, Carbohydrates: 5g, Protein: 13g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 289mg, Sodium: 362mg, Fiber: 2g

- WW Points: 3

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