Ingredients
| Olive oil |
1 tbsp.
|
| Baby spinach |
1 cup
|
| Kalamata olives, pitted and sliced |
2 tbsp.
|
| Roasted red peppers, chopped |
2 tbsp.
|
| Artichoke hearts, chopped |
2 tbsp.
|
| Sun-dried tomatoes, chopped |
1 tbsp.
|
| Pine nuts |
1 tbsp.
|
| Large eggs |
2
|
| Water |
1 tbsp.
|
| Salt |
1/8 tsp.
|
| Black pepper |
1/8 tsp.
|
| Crumbled feta cheese, divided |
3 tbsp.
|
Directions
- In a 10-inch nonstick skillet, HEAT oil over medium-high heat. ADD spinach, olives, peppers, artichoke hearts, tomatoes and pine nuts. COOK for 2 minutes, then PLACE in a bowl and SET ASIDE.
- In a small bowl, BEAT together eggs, water, salt, and pepper. In the same skillet over medium-high heat, quickly POUR the egg mixture into the skillet. SLIDE the pan back and forth to allow the eggs to cook.
- Once the bottom of the omelet is lightly brown and the top is set, PLACE the sautéed vegetables and 2 tbsp. of feta cheese on half of the omelet. Gently FOLD the other half of the omelet over the vegetables and slide onto the plate.
-
SERVE with remaining feta cheese.
Nutritional Info
Per Serving: 1 omelet
| Calories |
500
|
| Total fat |
41 g
|
| Saturated fat |
10 g
|
| Carbohydrates |
13 g
|
| Dietary Fiber |
3 g
|
| Protein |
20 g
|
| Cholesterol |
400 mg
|
| Sodium |
1250 mg
|