Recipe Details

Fresh Spinach, Sweet Tomato Omelet with Rosemary

Number of Servings: 4

Serving Size: 1/2 omelet

Omelets are one of the easiest dishes to prepare and one of the most fun to fill-the possibilities are endless!

Name: Amount:
egg substitute 2 cups
fat-free milk 3 Tbsp
(2 oz) loosely packed baby spinach 2 cups
chopped fresh basil leaves 2 Tbsp
canola oil 1 Tbsp
grape tomatoes, quartered 1 cup
chopped fresh rosemary leaves 0.50 tsp
(2 oz) reduced-fat feta cheese 0.50 cup

Combine egg substitute and milk in a medium bowl and whisk until well blended.


Place the spinach and basil in another medium bowl; set aside.


Heat canola oil in a small nonstick skillet over medium high heat hot. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow the spinach to wilt slightly and flavors to blend while preparing omelets.


Reduce the heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.


When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of the feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.

Nutritional Information (per serving)
Calories 135
Calories from Fat n/a
Total Fat 55g
Saturated Fat 1g
Cholesterol 5mg
Sodium 445mg
Potassium n/a
Carbohydrates 5g
Dietary Fiber 1g
Sugars 3g
Protein 16g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Vegetable 2 Lean Meat 1/2 Fat