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Open-Face Feta Omelet

Open-Face Feta Omelet recipe
photo by:kraft
Cool tomatoes balance the warm omelet made with veggie breakfast links and spinach in this wake-up breakfast dish. A sprinkle of feta cheese tops it off.
20 min
20 min
1 serving
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What You Need

 frozen BOCA Veggie Breakfast Links, chopped
cup  torn fresh spinach leaves
cup  cholesterol-free egg product
Tbsp.  ATHENOS Crumbled Reduced Fat Feta Cheese
Tbsp.  finely chopped tomatoes
Dash  freshly ground black pepper

Make It

COOK link pieces in nonstick skillet on medium heat 5 min., stirring occasionally and adding spinach for the last minute.

STIR in egg product; cover. Cook 3 to 5 min. or until egg product is set.

SPRINKLE with cheese. Remove from heat; let stand, covered, 2 min. or until cheese is melted. Top with tomatoes and pepper.

Kraft Kitchens Tips

Substitute 1 beaten egg for the egg product.
To Double
Prepare as directed, using a medium nonstick skillet and doubling all ingredients. Cut in half to serve. Makes 2 servings.
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