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
- Heat the olive oil in a small non-stick pan over medium-low heat.
- Saute the spinach for 2-3 minutes, or until wilted, then add the tomatoes and toss to combine.
- Using a spatula, spread the vegetables evenly over the surface of the pan.
- Pour in beaten eggs and shake pan to distribute evenly.
- When bottom is set, about 2 minutes, loosen the omelet from the pan to prevent sticking.
- Sprinkle the feta cheese evenly on one side, then flip the other side over to cover completely.
- Cook until golden brown, then flip the omelet and cook for a minute on the other side.
- 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)