Open-Face Feta Omelet

Open-Face Feta Omelet
4 from 1 ratings
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
  1. COOK link pieces in nonstick skillet on medium heat 5 min., stirring occasionally and adding spinach for the last minute.
  2. STIR in egg product; cover. Cook 3 to 5 min. or until egg product is set.
  3. SPRINKLE with cheese. Remove from heat; let stand, covered, 2 min. or until cheese is melted. Top with tomatoes and pepper.