Spinach and Feta Omelet

• servings: 1 serving
• active time: 15 minutes
• total time: 15 minutes

Ingredients

2 large eggs

1/4 teaspoon oregano

1/4 teaspoon garlic powder

salt to taste

½ tablespoon butter (divided)

1/2 cup baby spinach

¼ cup crumbled feta cheese

Directions

In a small bowl, beat together eggs, oregano, garlic powder, and salt.

Melt ¼ tablespoon butter in a small 9” nonstick skillet over medium heat. Add spinach. Toss for 1-2 minutes or until the spinach is wilted. Then transfer to a small plate.

Return the skillet to the burner, and add the remaining butter. Swirl the melted butter so it covers the bottom of the skillet. Pour the eggs into the skillet. Cover with a lid ( I used one from a pot). Cook for 1-2 minutes or until the eggs have almost set.

Sprinkle spinach and fetta onto one side, cover, and cook for another minute or until the eggs are no longer runny; fold the omelet in half and slide it onto a plate.

Nutrition

• Serving Size: 1 Omelet
• Calories: 300 kcal
• Total Fat: 23.7 g
• Saturated Fat: 12.4 g
• Total Carbohydrate: 2.8 g
• Dietary Fiber: 0.3 g
• Total Sugars: 2.4 g
• Protein: 18.4 g