Spinach and Feta Omelet (Ww)

"I enjoyed this simple 2 point breakfast - and it was a great way to use up some feta and spinach too! The original recipe used chopped tomatoes, which I didn't have. Recipe source: WeightWatchers.com"
 
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photo by morgainegeiser photo by morgainegeiser
photo by morgainegeiser
photo by Debbwl photo by Debbwl
photo by Sharon123 photo by Sharon123
Ready In:
25mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • In a small bowl combine first 5 ingredients (egg - salt).
  • Spray a small skillet with Pam and head over medium heat.
  • Add egg mixture to skillet, cooking until bottom of eggs is firm (5-10 minutes). Flip omelet and cook other side until set (3-5 minutes).
  • Put cheese on one half of omelet and flip over other half.
  • Cut in half to serve.

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Reviews

  1. morgainegeiser
    This is a nice quick and easy breakfast. Healthy, too. I made one with eggs for husband and I made mine with eggbeaters. Both were great. I had a few black olives leftover so added them. Tomatoes would be great on it, too. Made for ZWT9.
     
  2. Debbwl
    Great tasting omelet. The spinach, oregano and fat free feta give so much flavor that you forget it is mostly egg whites. Served with Recipe #219293 and Recipe #268575 for an absolutely perfect breakfast. Thanks so much for the post.
     
  3. Nadine S.
    Absolutely loved this !!! Very tasty and easy quick to prepare,cook and make ...and even quicker to eat!!! Xxx
     
  4. Mia in Germany
    Lovely breakfast for DH along with some tomatoes. Made for the Unrulies Under The Influence ZWT6. Thanks for posting this, dear co-Unrulie :)
     
  5. Halcyon Eve
    Made this for DH this morning, and he really enjoyed it. I tweaked it a bit, as DH isn't dieting and to suit his tastes: I subbed 3 large eggs for the egg/egg white mixture, added a little butter to the pan, increased the spinach a tad, decreased the salt, and used feta made from a mixture of sheep and goat milks. It ended up a trifle thick, as my pan is a bit small for a 3-egg omelet, but that's not the recipe's fault. However, despite being a bit thick, it still took far less than the stated times to cook--it took maybe 3-4 minutes to set on the first side, then a quick flip to set the top, then flipped it again so the golden browned side would be the outside. I misremembered the amount of feta, too, and used about 2 ozs--not 2 tablespoons! But as DH adores feta, he didn't mind at all! ;) Overall, he really enjoyed the combination of flavors. Thanks for posting, Ellie!
     
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