The Ultimate Greek Omelet Recipe

Ingredients

• 1 cup halved grape tomatoes
• 1 teaspoon dried oregano, divided
• 0.5 teaspoon salt, divided
• Black pepper, to taste
• 0.5 cup crumbled feta cheese (can use reduced-fat)
• 8 large eggs
• 1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
• 1 tablespoon olive oil

Instructions

1. Heat a 12-inch non-stick skillet over low heat. (For 2 servings, halve the recipe and use a 10-inch skillet.) In a small bowl, combine tomatoes, 1/2 tsp oregano, 1/4 tsp salt, and pepper. Stir in the feta cheese.
2. In a medium bowl, whisk eggs, spinach, 1/2 tsp oregano, 1/4 tsp salt, and pepper. A few minutes before cooking, add oil to the pan and increase heat to medium-high until lightly smoking. Pour the egg mixture into the skillet. Use a spatula to gently push back cooked eggs, tilting the pan to allow uncooked egg to flow underneath. Repeat until the omelet is moist but fully cooked, about 3 minutes. Reduce heat to low and pour the tomato mixture over half of the omelet. Carefully fold the untopped half over the filling using a flat spatula. Slide the omelet onto a cutting board and let it stand for a minute to warm the filling.
3. Cut the omelet into 4 wedges and serve immediately for a flavorful and satisfying meal.

Nutrition

• Calories: 253 kcal
• Fat Content: 18 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 696 mg
• Protein Content: 18 g
• Cholesterol Content: 389 mg
• Carbohydrate Content: 7 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g