Saturday, July 14, 2012

Spinach, Tomato, & Basil Omelet

Today is day 7 of an 8 day streak of work. I've already put in 48 hours--and I have 18 more before I have a day off. I'm starting to run low on energy, so I wanted a breakfast this morning that was high in protein and quick to make. This is one of my favorite omelets ever. I stole the idea from a friend and haven't been able to stop eating it. It takes 15 minutes tops to make from start to finish & it keeps you full for a long time.



Spinach, Tomato & Basil Omelet


INGREDIENTS

  • 2 eggs (I use the whole egg, but some people may prefer to only use egg whites)
  • 2 tablespoons of milk (I use 1%)
  • 1/3 of a cup of baby spinach, chopped
  • 3 cherry tomatoes cut into slices 
  • 1 tablespoon of feta crumbles
  • 1/8 of a teaspoon of dried basil
  • pepper to taste
  • I didn't use any salt because the feta adds enough saltiness to it
DIRECTIONS
  • Preheat a large skillet with oil over medium-low heat
  • Cut off the stems of the spinach, and chop loosely

  • Cut the tomatoes into slices

  • In a small bowl, crack 2 eggs & whisk with a fork until bubbly

  • Add in the milk, pepper, & basil, & whisk 


  • Add in the chopped veggies & mix again

  • Pour into the pan & spread veggies evenly

  • Sprinkle the feta on top of the eggs

  • Cook until the eggs are firm enough to get a spatula underneath--about 2 minutes
  • Fold in half
  • Cook for 30 seconds & then flip
  • Cook for about 1 more minute

  • Serve warm with some toast & coffee!



Approximate Nutrition Information for 1 omelet






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2 comments:

  1. This looks delicious! I feel your pain of long work stretches. I might as well subscribe because all of your recipes look great. Way to go Dixie :D -Kayla

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