"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tomato, Spinach and Feta Omelet Recipe

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This recipe for Tomato, Spinach and Feta Omelet, by , is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Hinkson

Category:
Category:

Ingredients:  
Ingredients:  
* 4 Large Eggland's Best eggs
* 1 cup baby Spinach, chopped
* 1/2 teaspoon dried Oregano
* 1/4 teaspoon Salt
* 1 plum Tomato, sliced
* 2 tablespoons Feta Cheese, crumbled
* 1/4 red Onion, thinly sliced (optional)

Directions:
Directions:
* Combine eggs, spinach, oregano and salt in a medium bowl. Beat until well blended.
* Lightly coat a 9-inch nonstick skillet with cooking spray, heat over medium heat.
* Pour egg mixture into skillet. Cook until bottom is lightly browned and firm, about 5-6 minutes.
* With a spatula, flip the omelet to the other side and cook 3 minutes more.
Transfer omelet to a platter. Sprinkle tomatoes and cheese on one half (and onions, if desired) and fold over other half to cover.
* Let stand 1 minute to warm tomatoes and cheese. Cut in half.

Number Of Servings:
Number Of Servings:
2 servings

 

 

 

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