Greek Omelet Recipe

Time20m

Serves1

three eggs, tomatoes, spinach, kalamata olives, and feta cheese; served with toast and breakfast potatoes

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Ingredients

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1
Prepare the Ingredients
Dice the tomatoes, slice the kalamata olives, and wash the spinach.
2
Beat the Eggs
In a bowl, crack the three eggs and whisk them together with salt and black pepper until well combined.
3
Cook the Vegetables
In a non-stick skillet, heat the olive oil over medium heat. Add the diced tomatoes and spinach, cooking until the spinach wilts, about 2-3 minutes.
4
Add the Olives and Cheese
Stir in the sliced kalamata olives and crumbled feta cheese, mixing well for another minute.
5
Add the Eggs
Pour the beaten eggs over the vegetable and cheese mixture. Cook until the edges begin to set, about 2-3 minutes.
6
Finish Cooking the Omelet
Using a spatula, gently lift the edges of the omelet to allow uncooked egg to flow underneath. Once the top is mostly set, fold the omelet in half and cook for another minute.
7
Serve
Slide the omelet onto a plate and serve immediately with toast and breakfast potatoes.