Recipe by USA WEEKEND columnist Pam Anderson
"If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts."
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halved grape tomatoes
dried oregano, divided
Black pepper, to taste
crumbled feta cheese (can use reduced-fat)
1 (10 ounce) package
chopped frozen spinach, thawed and squeezed dry
This is a great recipe, I actually mixed all the ingredients and baked it in a casserole dish. It turned out great!
It just had far too much spinach -- that seemed to overpower everything else.
My fiance & I enjoyed this omelet. I would suggest on cutting the tomatoes into smaller pieces. I used garlic & herb feta cheese. I also added green onions, which I highly suggest...1/2 regular onion would be delicious too.
Very good. I sauteed a little onion with some garlic in butter and added it to the tomato mixture. Tasty!
Very tasty and my family really enjoyed this for breakfast this morning. At first everyone looked at it and said "Spinach?" ewwww. But then after they took their first bite they loved it.
This was so delicious. I had fresh spinach and vine ripe tomatoes onhand so I just cooked the spinach a bit in the microwave and squeezed out the excess water. I cut the tomato into small pieces and seeded it. It was a totaly yummy recipe with just the right amount of seasonings. I will make this one again!!
Perfect. I loved it! I used fresh spinach and it came out great.
Made for my hubby this morning and subbed mushrooms for the grape tomatoes since he doesn't like them, used fresh baby spinach, all egg whites and reduced fat feta cheese. Served with toasted whole wheat sandwich thins. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
My Big Fat Greek Omelet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 161
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