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Spinach, Feta and Roasted Vegetable Omelette

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Roasted Vegetable, Spinach and Feta Omelette

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I find omelettes are a great way to use up leftovers in the fridge. For this omelette I used up some leftover roasted vegetables. I used carrot, courgette (zucchini), red and yellow sweet peppers, which I had tossed in olive oil and Italian seasoning, and roasted for 30 minutes at  350 degrees F.  

Further Food Commentary:

Omelettes are a great way to add veggies to your morning routine. They make a quick, hot, satisfying breakfast that leaves you feeling satisfied until lunch. Adding egg whites add an additional protein boost. Feta has a strong kick, so it’s a great way to add a lot of flavor without a ton of saturated fat.

By Casey Giltner, Nutritionist
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Spinach, Feta and Roasted Vegetable Omelette

Stars ( Reviews)

  • Prep Time:30 mins
  • Cook Time:10 mins
  • Servings: 1

Ingredients

1 tablespoon olive oil

2 whole eggs

2 egg whites

salt and pepper to taste

¼ cup baby spinach

1 tablespoon feta cheese

½ cup mixed vegetables

Instructions

  1. Place a tbsp of olive oil in a hot pan over medium heat.
  2. Whisk 2 whole eggs and 2 egg whites in a bowl, with salt and pepper.
  3. Add eggs to pan in even layer.
  4. Sprinkle vegetable mixture and spinach evenly over eggs.
  5. Crumble feta over the of the top of the veggies.
  6. Using a spatula, gently lift edge of the eggs to make sure the omelette isn’t sticking and that it is beginning to brown.
  7. Once bottom has gently browned and eggs appear cooked through, fold omelette over in one swift movement.
  8. Transfer onto a plate and serve with side of your choice.

 

Suggested pairings: 

Here I served it with some leftover quinoa but a simple salad would also be a lovely option.

Place a tbsp of olive oil in a hot pan over medium heat. Whisk 2 whole eggs and 2 egg whites in a bowl, with salt and pepper. Add eggs to pan in even layer. Sprinkle vegetable mixture and spinach evenly over eggs. Crumble feta over the of the top of the veggies. Using a spatula, gently lift edge of the eggs to make sure the omelette isn’t sticking and that it is beginning to brown. Once bottom has gently browned and eggs appear cooked through, fold omelette over in one swift movement. Transfer onto a plate and serve with side of your choice.   Suggested pairings:  Here I served it with some leftover quinoa but a simple salad would also be a lovely option.

Nutrition Information

Per Serving: Calories: 359; Total Fat: 25g; Saturated Fat: 6g; Monounsaturated Fat: 14g; Polyunsaturated Fat: 3g; Cholesterol: 381mg; Sodium: 364mg; Potassium: 273mg; Carbohydrate: 12g; Fiber: 2g; Sugar: 6g; Protein: 22g

Nutrition Bonus:   Vit A: 58%; Iron:13%; Calcium: 13%

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