Greek Club Omelet Recipe

Time20m

Serves1

three silky eggs, spinach, roma tomato and feta with toasted house bread served with bistro potatoes

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Ingredients

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1
Prepare the Ingredients
Chop the spinach and roma tomato. Crumble the feta cheese and set aside.
2
Whisk the Eggs
In a bowl, whisk together the eggs, salt, and black pepper until well combined.
3
Cook the Spinach
Heat olive oil in a non-stick skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2 minutes.
4
Add Tomatoes
Add the chopped roma tomato to the skillet and cook for an additional minute.
5
Add Eggs
Pour the whisked eggs into the skillet over the spinach and tomatoes. Cook for 3-4 minutes until the edges start to set.
6
Add Feta and Finish Cooking
Sprinkle the crumbled feta cheese over the omelet. Continue cooking until the eggs are fully set, about another 2 minutes. Fold the omelet in half and slide onto a plate.
7
Serve with Toast
Serve the omelet with toasted house bread on the side.
8
Bistro Potatoes
Prepare bistro potatoes by sautéing diced potatoes in olive oil with seasoning until golden and crispy. Serve alongside the omelet.