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  • Serves 2 (1.6 lb)
  • Ready in 25M
Spinach and Oven-Roasted Tomato Omelet

Ingredients

  • 1 cup baby spinach leaves, washed and dried 1 cup baby spinach leaves, washed and dried
  • 4 large eggs, beaten 4 large eggs, beaten
  • 1/2 cup oven-roasted tomatoes, roughly chopped 1/2 cup oven-roasted tomatoes, roughly chopped
  • 1/2 cup Feta cheese, crumbled 1/2 cup Feta cheese, crumbled
  • 1 tablespoon olive oil 1 tablespoon olive oil

Nutritional values
Per serving (12 oz)

% Daily Values*
  • Total fat 32.2g 41%
  • Saturated fat 13.5g 68%
  • Protein 26.1g 52%
  • Salt 775.3mg 34%
  • Total carbs 10.2g 4%
  • Fiber, total dietary 3.3g 12%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on foodrepublic.com
Spinach and Oven-Roasted Tomato Omelet on foodrepublic.com
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