Open-Face Feta Omelet

A sprinkle of feta cheese tops off this tasty veggie omelet
Staff Writer
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.

1
Servings
122
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
3g
3%
Saturated Fat
1g
4%
Carbohydrate, by difference
15g
12%
Protein
10g
22%
Vitamin A, RAE
264µg
38%
Vitamin C, total ascorbic acid
20mg
27%
Vitamin K (phylloquinone)
415µg
100%
Calcium, Ca
204mg
20%
Choline, total
11mg
3%
Fiber, total dietary
2g
8%
Folate, total
87µg
22%
Iron, Fe
4mg
22%
Magnesium, Mg
66mg
21%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
89mg
13%
Sodium, Na
242mg
16%
Water
92g
3%
Zinc, Zn
1mg
13%