Tomato, spinach and feta omelet

From staff and wire reports
July 08, 2010 at 9:28 am  | Mobile Reader | Pring this storyPrint 

Tomato, spinach and feta omelet
Courtesy of Family Features

Ingredients:
4 large Eggland's Best eggs
1 cup baby spinach, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 plum tomato, sliced
2 tablespoons Feta cheese, crumbled
1/4 red onion, thinly sliced (optional)

Directions:
Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended.

Lightly coat a 9-inch nonstick skillet with cooking spray, heat over medium heat.

Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes.

With a spatula, flip the omelet to the other side and cook 3 minutes more.

Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half (and onions, if desired) and fold over other half to cover.
Let stand 1 minute to warm tomatoes and cheese. Cut in half.

Yield: 2 servings

Have a great recipe?† Email michelles@heraldguide.com.

Courtesy of Family Features




View other articles written From staff and wire reports

featured merchant

BENT'S RV
BENT'S RV Bent's RV is a Full Service RV Dealership in Louisiana.

Tigers punch ticket to the Superdome, win overtime thriller at Acadiana
Tigers punch ticket to the Superdome, win overtime thriller at Acadiana
- 17921 views
With the game on the line, Hahnville's Anthony Williams took the ball on a pitch and looked for daylight, but none was there - Acadiana had sniffed the play out and the Rams had him corralled.

Become A Herald-Guide Insider

Get breaking news, sports and lifestyles straight to your inbox