Spinach Omelet with Cream Cheese and Feta

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins

Serve this omelet with fresh tomatoes or sliced red bell peppers.


1 (10-ounce) package frozen chopped spinach
3tablespoons Neufchatel cream cheese, softened
3tablespoons 2 percent low-fat milk
3tablespoons crumbled feta
8 eggs
3tablespoons water
1/4teaspoon dried oregano
1/4teaspoon coarse salt
1/8teaspoon freshly ground black pepper
1tablespoon butter
1ounce freshly grated Parmesan cheese, divided


  1. Cook spinach according to package directions; drain well and place in processor. Add cream cheese, milk and feta; process to combine or stir with a spoon.
  2. In a large bowl, whisk eggs, water, oregano, salt and pepper.
  3. In a large (12-inch) nonstick skillet, melt butter over medium-high heat until sizzling. Add egg mixture. As edges set, move toward center with a spatula, allowing the uncooked egg to run to side. When top is set, spoon spinach mixture over omelet, top with Parmesan cheese, cover and cook for 1 minute. Fold omelet in half and slide onto a plate.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 19g
  • Saturated Fat 9g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 400mg
  • Sodium 580mg
  • Potassium 420mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugars 2g
  • Protein 21g
  • Trans Fat 0g
  • Vitamin A 180%
  • Vitamin C 6%
  • Calcium 30%
  • Iron 20%