Omelets are quick and easy and can be eaten for breakfast, lunch or dinner. Have leftovers you want to use up? Throw in last nights taco ingredients and you’ve got a Mexican Omelet. Using seasonal ingredients can make any omelet delicious!
For this recipe, if you don’t like spinach, arugula can be a great option since it has a nice smoky flavor.
Makes 2 servings.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
• 2 tablespoons butter
• 6 eggs
• 2/3 cup thawed frozen chopped spinach (with all the water firmly squeezed out)
• 12 quartered grape or cherry tomatoes
• 3 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.
source: http://www.perfectentertaining.com, recipe by Wen Zientek-Sico