Spinach and Feta Omelet

One plate is the amount the calories and protein above are for.

• 3 eggs
• 2 cups spinach, roughly chopped
• 1/4 cup feta
• 1 tsp olive oil

• 6 eggs
• 4 cups spinach, roughly chopped
• 1/2 cup feta
• 2 tsp olive oil

• 12 eggs
• 8 cups spinach, roughly chopped
• 1 cup feta
• 4 tsp olive oil

• 18 eggs
• 12 cups spinach, roughly chopped
• 1 1/2 cups feta
• 6 tsp olive oil

• 24 eggs
• 16 cups spinach, roughly chopped
• 2 cups feta
• 8 tsp olive oil

1. Warm the olive oil in a nonstick pan over medium heat, about 1 minute, until it shimmers and a drop of egg sizzles gently.

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2. Add the spinach and cook, stirring, 2 to 3 minutes, until it wilts down and any water cooks off.

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3. Pour in the beaten eggs and stir gently as they set, 1 to 2 minutes, until the surface is just softly set and no longer runny.

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4. Scatter the feta over one half and fold the omelet over it.
5. Season, slide onto a plate, and serve warm.

• Calories340
• Protein24g
• Carbs6g
• Fat24g
• Fiber2g
• Sodium459mg

• A Healthy Weight
• Eating Well
• Mood Support

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