Spinach and Oven-Roasted Tomato Omelet

1. 1

   Heat the olive oil in a small non-stick pan over medium-low heat.

2. 2

   Saute the spinach for 2-3 minutes, or until wilted, then add the tomatoes and toss to combine.

3. 3

   Using a spatula, spread the vegetables evenly over the surface of the pan.

4. 4

   Pour in beaten eggs and shake pan to distribute evenly.

5. 5

   When bottom is set, about 2 minutes, loosen the omelet from the pan to prevent sticking.

6. 6

   Sprinkle the feta cheese evenly on one side, then flip the other side over to cover completely.

7. 7

   Cook until golden brown, then flip the omelet and cook for a minute on the other side.

8. 8

   Cut omelet in half using a plastic spatula (we're not fancy), transfer to two plates and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.