Ingredients
- 1 cup tightly packed Baby Spinach
- 2 tablespoons Red Onion
- 1/2 teaspoon minced Garlic
- 2 tablespoons chopped seeded Tomatoes
- 2 Egg
- 1/4 cup crumbled, divided Feta Cheese
Directions
Simple, colorful and delicious four-cage free egg Greek-style omelette with spinach, tomatoes, olives and Feta cheese. A wonderful breakfast or light lunch for two or three people. This simple egg dish delivers the same delicious punch of a classic Greek omelet (spinach, feta and eggs) without the fuss of actually making an omelet.
Recipe Credit: athenos.com
Steps
1 Done | Cook spinach, onions and garlic in small nonstick skillet on medium heat for 4 minutes or until onions are crisp-tender, stirring frequently. Stir in tomatoes. |
2 Done | Whisk eggs until blended. Add to skillet and tilt skillet to evenly coat spinach mixture. Cook for 2 to 3 minutes or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with 3 Tablespoons cheese and cook for 1 to 2 minutes or until eggs are set but top is still slightly moist. |
3 Done | Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat. Sprinkle with remaining cheese and cut in half. Serve immediately |
