Mediterranean Veggie Omelet
A fluffy omelet folded around spinach, tomato, and feta — a fast, high-protein start to the day.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 1
Instructions
- 1
Whisk the eggs with a pinch of salt and pepper.
- 2
Warm the olive oil in a nonstick skillet over medium heat. Add the spinach and tomato and cook until the spinach wilts, about 2 minutes.
- 3
Pour in the eggs and let them set for a minute, gently pushing the cooked edges toward the center so the raw egg runs underneath.
- 4
When the omelet is almost set, scatter the feta over one half, fold, and slide onto a plate.
Equipment
- Nonstick skillet
Our editorial team develops, cooks, and tests every recipe in a home kitchen using ingredients you can find at a regular U.S. grocery store. We follow widely published dietary guidance and cite our sources. We are not medical professionals, and our content is educational — it is not a substitute for personalized advice from a qualified healthcare provider.
This content is educational and is not medical advice. Nutrition information, where shown, is an approximate estimate.
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