Spinach and Oven-Roasted Tomato Omelet

• 1 tablespoon olive oil
• 4 large eggs, beaten
• 1 cup baby spinach leaves, washed and dried
• 1/2 cup oven-roasted tomatoes, roughly chopped
• 1/2 cup Feta cheese, crumbled

1. Heat the olive oil in a small non-stick pan over medium-low heat.
2. Saute the spinach for 2-3 minutes, or until wilted, then add the tomatoes and toss to combine.
3. Using a spatula, spread the vegetables evenly over the surface of the pan.
4. Pour in beaten eggs and shake pan to distribute evenly.
5. When bottom is set, about 2 minutes, loosen the omelet from the pan to prevent sticking.
6. Sprinkle the feta cheese evenly on one side, then flip the other side over to cover completely.
7. Cook until golden brown, then flip the omelet and cook for a minute on the other side.
8. Cut omelet in half using a plastic spatula (we're not fancy), transfer to two plates and serve hot.

olive oil, eggs, baby spinach leaves, tomatoes, feta cheese

Taken from www.foodrepublic.com/recipes/spinach-and-oven-roasted-tomato-omelet/ (may not work)