Roasted Tomato, Feta, and Spinach Omelet

Roasted Tomato, Feta, and Spinach Omelet

Eggs in one form or another are probably my favorite thing to eat for breakfast when I’m trying to shed a few pounds. I have to keep preparing them in different ways to keep from tiring of them. Omelets are one of my favorite ways to eat eggs because the flavor combinations are endless. One should never tire of eating omelets if just a little creativity is used. Usually you think of omelets as being heavy on calories and fat, stuffed with ham and gooey cheese. But that need not be the case.   Roasted Tomato, Feta, and Spinach Omelet

I like to combine 1 whole egg and 2 egg whites to make an omelet to skinny it up some, but you could definitely use all egg whites. I think using one egg white though really improves the flavor and texture.

I’ve filled this omelet with roasted tomatoes, feta, and spinach. Spinach is one of the healthiest foods you can eat. I like to use baby spinach leaves which are nice and tender. There’s no need to cook the spinach. The heat of the omelet will wilt the spinach just enough.

Roasted tomatoes are really packed with full of flavor and are wonderful in the dead of winter when really good fresh tomatoes are hard to find. Roasting them intensifies their flavor and brings out a little sweetness.

If you’re going to eat a cheese when you are trying to lose weight, feta is a great one because it is so intensely flavored and a little goes a long way. The calories and fat in feta cheese can vary greatly from brand to brand so be sure to read the label.

Roasted Tomato, Feta, and Spinach Omelet Roasted Tomato, Feta, and Spinach Omelet

  • 4 plum tomatoes, cut in half and seeds removed
  • 1/2 tablespoon olive oil
  • 2 sprigs of fresh thyme
  • sea salt and pepper
  • 2 eggs
  • 4 egg whites
  • 1 cup baby spinach leaves
  • 2 tablespoons feta cheese
  1. Heat oven to 400 degrees.
  2. Coat tomatoes with olive oil and place on a baking sheet. Pull thyme leaves off of sprigs and scatter on tomatoes.
  3. Place in oven and roast 30-40 minutes.
  4. Season tomatoes with salt and pepper to taste when they are through cooking. Chop into bite-sized pieces.
  5. For each omelet, use 1 egg and 2 egg whites. Whisk together in a bowl. Add salt and pepper to taste.
  6. Coat a small nonstick skillet with cooking spray and heat over medium heat.
  7. Add eggs to pan and swirl to coat. Use a rubber spatula to push the sides into the center and let the liquid part run to the sides.
  8. Once almost set, lay the tomatoes, spinach leaves, and feta cheese on one half and fold over the other half. Turn heat to low and cook until cheese starts to melt and filling is warmed through. You can cover the skillet to help this process.
  9. Repeat for second omelet.

Yield: 2 omelets

Comments

  1. This omelet looks great. I’m going to try one with only egg whites. YUM! Thanks for sharing this recipe.

  2. I adore the addition to the omelet of roasted tomatoes!

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