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Open-Face Feta Omelet

A sprinkle of feta cheese tops off this tasty veggie omelet

Open-Face Feta Omelet

Cool tomatoes balance the warm omelet made with veggie breakfast links and spinach in this wake-up breakfast dish. A sprinkle of feta cheese tops it off.


  • 2 frozen BOCA Veggie Breakfast Links, chopped
  • 1/4 Cup cholesterol-free egg product
  • 1 Tablespoon ATHENOS Crumbled Reduced Fat Feta Cheese
  • 1 Tablespoon finely chopped tomatoes
  • Dash freshly ground black pepper
  • 1/2 Cup torn fresh spinach leaves


COOK link pieces in nonstick skillet on medium heat 5 min., stirring occasionally and adding spinach for the last minute.

STIR in egg product; cover. Cook 3 to 5 min. or until egg product is set.

SPRINKLE with cheese. Remove from heat; let stand, covered, 2 min. or until cheese is melted. Top with tomatoes and pepper.