Serves 2
20 min
Spinach, Sun Dried Tomato, and Feta Omelets with Pesto
Recipe GLPR2f43ee262af872
Two golden, fluffy omelets filled with fresh spinach, sun-dried tomatoes, creamy feta cheese, and aromatic basil pesto. A vibrant, protein-packed meal that's perfect for breakfast, brunch, or a light dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 large eggs
2/3 cup fresh spinach, roughly chopped
1/2 cup sun-dried tomato halves
3.5 ounce crumbled feta cheese
2 tablespoons spinach basil pesto sauce
Directions
Crack the eggs into a medium bowl and whisk together until well combined and lightly scrambled. Set aside.
Heat a non-stick skillet over medium heat. Add half of the chopped spinach and cook, stirring occasionally, until the spinach begins to wilt, about 1-2 minutes.
Pour half of the scrambled eggs into the skillet over the wilted spinach. Allow the eggs to cook undisturbed for about 1 minute until the edges begin to set, then gently push the cooked portions toward the center, tilting the skillet to let the uncooked egg flow to the edges. Continue until most of the egg is set but the top is still slightly wet, about 2-3 minutes total.
Spoon 1 tablespoon of pesto sauce onto one half of the omelet. Top the same side with half of the sun-dried tomatoes and half of the feta cheese.
Once the eggs are fully set (reaching an internal temperature of 160°F), gently fold the unfilled half of the omelet over the fillings. Slide onto a plate and keep warm.
Repeat steps 2 through 5 with the remaining spinach, eggs, pesto, sun-dried tomatoes, and feta cheese to make the second omelet.
Serve both omelets immediately while warm.
