Greek Omelet for 1

Recipe by SusieQusie
READY IN: 15mins


  • 2
    teaspoons butter, divided
  • 2
    tablespoons onions, minced
  • 14
    cup tomatoes, seeded and chopped
  • 14
    cup spinach leaves, coarsely chopped (a few chopped basil leaves perks it up even more)
  • 34
    cup egg substitute (or 3 eggs)
  • 1
    tablespoon water
  • 14
    teaspoon salt, to taste
  • 14
    teaspoon pepper, to taste
  • 2
    tablespoons reduced-fat feta cheese (the tomato-basil flavor is really good)


  • Melt 1 teaspoon of butter in a shallow frying pan.
  • Add the onion and saute until crisp tender.
  • Add the tomato and saute until heated through, about 1 minute.
  • Add the spinach and toss until wilted, about 1 minute.
  • Remove veggies from pan and keep warm.
  • Melt another teaspoon of butter in the frying pan.
  • Lightly whip the eggs with the water. Add seasonings to taste.
  • Pour eggs into the skillet and cook over medium heat until the edges start to set.
  • Lift up the edges, letting the uncooked eggs run underneath.
  • When the eggs are ALMOST set, top with the feta cheese.
  • Spread reserved vegetables over 1/2 of omelet and fold it over.
  • Slide it onto a plate and dig in!