Greek Skinny Omelet

This was breakfast this morning. It was quick and easy and delicious, not to mention light on the calories. It’s a great way to make one egg go a long way. I used frozen spinach. I thawed it out the night before and just put it in an air tight container in the fridge to use as I liked but you can also do this recipe with fresh spinach leaves.

1 large egg
Pinch or a few leaves of Spinach (fresh or frozen)
Pinch Salt
Pinch Pepper
Slice of Tomato
1 Lettuce Leaf
1 Tbsp Feta
Dash of Oregano

Heat a 10in pan on med heat. Spray with oil or cooking sprayScramble egg in a small bowl. Add spinach, salt, and pepper to the mixture and scramble until spinach is well combined. Pour into warm pan and quickly spread the egg mixture out by swirling the pan or using a spatula. Cube sliced tomato. The egg will cook quickly so watch it. Try to flip it to cook the other side but if it’s cooked to your liking you can remove it without flipping. Lay omelet on a plate and add the rest of the ingredients to the center of the omelet. Then roll up and insert toothpick to hold it.

Calories: 105
Recipe inspired by 101 cookbooks