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Feta Tomato Omelet

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Feta Tomato Omelet

3.8 from 8 votes
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Course: Breakfast
Cuisine: American
Keyword: Feta Tomato Omelet
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 208kcal


  • 1/2 medium bell pepper, red
  • 1 medium tomato, red
  • 1 clove garlic
  • 6 large egg
  • 1/4 cup water
  • 2 ounce feta cheese crumbles

Serve With

  • 2 cup grapes


  • Coat a large skillet with nonstick cooking spray and heat over medium-high.
  • Meanwhile, dice peppers and tomatoes; mince garlic. Set aside separately.
  • Add the bell pepper to the hot skillet and saute for 1-2 minutes, until the pepper begins to soften.  Add the tomato and garlic. Stir briefly and remove from skillet.
  • Whisk eggs in a bowl with water and add more cooking spray to skillet.  Pour eggs into skillet and allow to fill the entire skillet by tipping it around when necessary.  Help the eggs cook throughout by moving the eggs into the center with a spatula and allowing eggs to drain back to the edges.
  • Once the eggs are cooked, top with cooked veggies and feta cheese onto half the egg mixture.  Carefully fold the other half of the egg over.  Slide out onto a plate and cut into four equal wedges.
  • Serve with grapes.
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Calories: 208kcal | Carbohydrates: 17g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 292mg | Sodium: 241mg | Fiber: 1g | Sugar: 14g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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