Spinach is one of my favorite vegetables. I don’t really eat it plain or as a side vegetable but I love to incorporate it into soups, sauces, dips, and other dishes. Most salads I eat are made with baby spinach instead of romaine or any other lettuce.
This Spinach and Feta Oven Omelet recipe originated from one of my cleaning out the freezer and refrigerator sessions. I happened to stumble across a bag of spinach buried deep away in my freezer and a container of leftover feta in the fridge. Have I mentioned that spinach and feta is one of my favorite combos? Well it is.
I decided to combine the discovered ingredients with some eggs and create a healthy oven omelet that could easily be cut into squares for a breakfast sandwich. What better way to start your day than with some spinach.
The result was a heart nutritious breakfast sandwich that is so delicious – especially with the tang from the feta cheese. Did I mention it is only 251 calories and 6 points? Even better!
Looking for more freezer breakfast recipes? Check these out.
Spinach and Feta Oven Omelet Breakfast Bagel Sandwich
Serving size: 1 breakfast sandwich
Approximate nutritional information:
Calories: 251 * Carbs: 28 * Fat: 9 * Protein: 15 * Fiber: 5 * Points +: 6 * Old Points: 5
¾ cup 1% milk
10 ounce package frozen chopped spinach, thawed and well drained
1 cup crumbled feta cheese
Salt and pepper to taste
10 Thomas Bagel Thins
Preheat oven to 350 degrees.
Step 1. In a large bowl, whisk together eggs and milk until well combined.
Step 2. Stir in the spinach and feta cheese. Salt and pepper to taste **Special note: Please make sure your spinach is very well drained. I usually will thaw overnight in the fridge and then squeeze about 4-5 times through a mesh strainer all the excess water out of the spinach. This is a little bit of a process but worth it.
Step 3. Pour egg mixture into a 7 x 11 baking dish sprayed with cooking spray. *Special note: I have use a 9×13 baking pan before and it works fine. It will give you thinner egg pieces. The baking time, in my experiences, has been around the same no matter if I used a 7 x 11 or 9 x 13 baking pan.
Step 4. Bake in 350 degree oven for 45 – 50 minutes, or until the center is set.
Step 5. Cut into 10 pieces and serve on Thomas Bagel Thins.
Freezer Cooking Instructions
I have made this breakfast sandwich a few times now and this is what I found to be the best way to freeze. Once cooled wrap the oven omelet pieces individually and place into a freezer bag to freeze. Freeze the bagel thins separately. Do not assembly these as sandwiches before putting in the freezer because I found the bagels to get really mushy when heated up.
Take oven omelet piece and bagel thin out of the freezer. Warm the bagel thin up just enough to take apart and put in the toaster – about 30 seconds. Warm the spinach and feta oven omelet piece in the microwave for 1 ½ – 2 minutes or until heated through. Assemble together and enjoy!
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