Open-Face Feta Omelet

Name: Open-Face Feta Omelet
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

ATHENOS|May 28, 2014 5:19 pm EST

4 (1 ratings)

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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.

Servings

1

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.