Spinach, Feta, And Sun-Dried Tomato Omelet

1. 1

   In a medium bowl, beat the eggs with a pinch each of salt and pepper.

2. 2

   Melt the butter in a medium nonstick skillet over medium heat.

3. 3

   Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes.

4. 4

   Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.

5. 5

   Transfer to a plate and serve with toast or biscuit.

* Per serving · 4 servings · Values may vary.

No additional tips available.