Photo: Chiara Conti
Roasted Red Pepper, Spinach and Feta Omelet
7 ingredients
Serves 2.
openrecipes
The small amount of water added to the eggs turns into steam when exposed to the heat of the fry pan, making the eggs tender and fluffy. It is best to use a pan that is either nonstick or well seasoned and has low sloping sides so that the finished omelet will be easy to turn out. Serve with toasted whole-wheat bread.
Estimated Nutrition (whole recipe, rough)
354
Calories
15g
Protein
29g
Fat
10g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 roasted red bell pepper
- 3 tsp. extra-virgin olive oil
- 3/4 cup loosely packed spinach leaves, rinsed well and stemmed
- Kosher salt and freshly ground pepper, to taste
- 4 eggs
- 2 Tbs. water
- 2 Tbs. crumbled feta cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes