Recipe of the Week - Spinach, Feta, and Tomato Omelet|
by Wen Zientek-Sico
This delectable omelet filled with summery ingredients is wonderful served for breakfast and only takes a few minutes to prepare. It also makes a smashing lunch or dinner served with a tossed green salad and some crunchy bread.
Recipe of the Week - Spinach, Feta, and Tomato Omelet
Spinach, Feta, and Tomato Omelet
My current favorite breakfast omelet, this is one awesome omelet! I say current because I adore omelets and my "favorite" changes quite frequently as different ingredients come into season…or simply end up being the only items in my refrigerator. But this recipe has become a perennial favorite for me and has also been very popular with my taste testers. Omelets are quick and easy to make and we eat them for breakfast, lunch, and dinner, especially in the hot summer when a dinner that can be prepared in less than ten minutes is a blessing.
2 tablespoons butter
1/3 cup thawed frozen chopped spinach (with all the water firmly squeezed out)
6 quartered grape or cherry tomatoes
1 1/2 ounces crumbled feta cheese
Freshly ground black pepper
Melt the butter in a large heavy skillet over medium-high heat. In a small bowl beat the eggs well. Pour the eggs into the pan and cook for 1 minute. Move the eggs around so that the uncooked portion reaches the bottom of the pan, lifting the cooked portion if needed. Reduce the heat to medium. Sprinkle the spinach, tomatoes, and feta cheese over the eggs. Season to taste with the black pepper. Cook until the omelet is golden brown on the bottom, the eggs are set, and the cheese melts, placing a lid over the pan to melt the cheese if necessary. Fold the omelet in half and slide onto a plate. Serve hot.
Makes 1 serving.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
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