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Active time
15 minutes
Total time
15 minutes
2 servings
Serving Size
1/2 omelet

1 tablespoon olive oil

1 cup baby spinach

2 tablespoons Kalamata olives, pitted and sliced

2 tablespoons roasted red peppers, chopped

2 tablespoons artichoke hearts, chopped

1 tablespoon sun-dried tomatoes, chopped

1 tablespoon pine nuts

2 large eggs

1 tablespoon water

⅛ teaspoon salt

⅛ teaspoon black pepper

3 tablespoons crumbled feta cheese, divided

  1. Heat the olive oil in a 10-inch skillet over medium-high heat.
  2. Add spinach, olives, peppers, artichoke hearts, sun-dried tomatoes, and pine nuts. Cook 2 minutes, then place in a bowl and set aside.
  3. In a small bowl, beat together the 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.
  4. Once the bottom of the omelet is lightly brown and the top is set, place the sautéed vegetables and 2 tablespoons feta cheese on half of the omelet. Gently fold other half of omelet over vegetables and slide onto plate.
  5. Serve  the omelet immediately with the remaining feta cheese.

Recipe and photo courtesy the Egg Nutrition Center


Calories: 220
Total Fat: 18g
Saturated Fat: 4.5g
Sodium: 480mg
Carbohydrate: 6g
Fiber: 2g
Total Sugar: 2g (Added Sugar: 0g)
Protein: 9g

Yield: 2 servings

Serving Size: 1/2 omelet

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