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Welcome to The Neighborhood Garden!
We are an organic produce co-op that provides organic fruits & veggies for less. Because we buy in bulk, we receive extremely low prices. For $33 you will take home 11-12 different varieties of organic fruits and veggies. Not only will you no longer pay grocery store prices for produce, but you may find that you are buying fewer unhealthy snacks.
If you would like more info please email me at jaxorganic@gmail.com.

All of our produce is top quality. If you ever have a problem simply let me know and it will be made up the following week.

We offer 12 different pick up locations and delivery to limited areas. Each Monday we pick up at our Arlington, Northside, Julington Creek, World Golf Village and Nocatee location. Each Thursday is Kensington, Atlantic Beach, JTB/Hodges, Mandarin, Orange Park, Westside, and Riverside.

We also have a convenient delivery service. Delivery is offered from Arlington to Ponte Vedra at this time. For only $5 you can have your produce brought to your front door. Won't be home? Just leave a cooler by your front door and it will be waiting for you!

Wednesday, April 15, 2009

Spinach, Tomato and Feta Omelet

This is my very favorite breakfast and so easy!

Spinach, Tomato and Feta Omelet


POINTS® Value: 4
Servings: 2
Preparation Time: 13 min
Cooking Time: 12 min
Level of Difficulty: Easy
Looking for a way to pack in more vegetables? Try an omelet. We loaded our eggs with spinach and then stuffed them with tomatoes and feta.


1 large egg(s)

3 large egg white(s)

1 cup(s) spinach, choppped

1/2 tsp dried oregano

1/4 tsp table salt

1 spray(s) cooking spray

2 small tomato(es), chopped

2 tbsp feta cheese, crumbled

4 slice(s) reduced-calorie wheat bread, toasted


  • Combine egg, egg whites, spinach, oregano and salt in a medium bowl; beat until well-blended.

  • Lightly coat a 9-inch nonstick skillet with cooking spray; heat over medium heat. Pour egg mixture into skillet and spread to cover pan. Cook until bottom is lightly browned and firm, about 5 to 6 minutes. With a large spatula, flip omelet and cook other side until center is set, about 3 minutes more.

  • Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half; fold over other half to cover. Allow to stand 1 minute; cut in half crosswise and serve each piece with 2 slices of toast.


  • You can also serve the feta and tomatoes on top of the omelet or on the side.

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