Spinach, sun-dried tomato, and feta omelette

3 Points, Breakfast, Eggs

Prep Time: 0:10 Cook Time: 0:03 Total Time: 0:13 Difficulty: Easy Servings: 1 Source:

Ingredients

1/4 cup spinach, steamed

1 medium sun-dried tomatoes, sliced (without oil)

1 pinch crushed red pepper flakes

2 Tbsp crumbled feta cheese

2 large eggs

1/4 tsp kosher salt

1/8 tsp black pepper

1 Tbsp fresh parsley, dill, basil, and/or oregano

2 sprays cooking spray

1/2 tsp unsalted butter

Directions

Mix together spinach, sun-dried tomato, red pepper flakes, and feta; set aside.

Whisk eggs, salt, pepper, and herbs together in a bowl. Spray an 8-inch nonstick skillet with nonstick spray; add butter and set over medium heat; swirl pan. When butter stops foaming, pour eggs into skillet, tilting pan to distribute. Cook, lifting eggs so uncooked portion can run underneath, about 1 minute. Reduce heat to medium-low and cook until eggs are almost set, 30 to 60 seconds.

Spoon reserved omelette filling over half of omelette. Fold unfilled half of egg over filling. Reduce heat to low and cook 1 minute. Run spatula around edge of omelette toward rim; slide onto plate.

Nutrition

3 smart points