Open-Face Feta Omelet

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

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