Spinach and Oven-Roasted Tomato Omelet
- 1 tablespoon olive oil
- 4 large eggs, beaten
- 1 cup baby spinach leaves, washed and dried
- 1/2 cup oven-roasted tomatoes, roughly chopped
- 1/2 cup Feta cheese, crumbled
- salt and freshly ground black pepper to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby spinach, leaves (1 cup)
- Oven-roasted tomatoes (1/2 cup)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and freshly ground black pepper (1)
- Dairy
- Feta cheese (1/2 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 19, 2012 (12 months ago).
78 people saved this recipe.
