Omelets are an easy, filling breakfast that feel like a treat on weekends, but are easy enough to cook on weekdays. This omelet is creamy and savory, with Greek-inspired flavors. Serve in the morning, or whenever you need a quick dose of protein with a helping of greens.
Yield: 1 serving
Time: 10-15 minutes
1 tablespoon olive oil
Salt to taste
Pepper to taste
1/3 cup spinach
1/4 cup feta
1/4 cup pitted Kalamata olives, roughly chopped
Heat a skillet over medium heat and add olive oil.
Whisk the eggs with salt and pepper in a bowl.
When the oil shimmers, pour the seasoned egg mixture into the heated skillet and swirl the pan gently until the eggs cover the bottom of the skillet. Cook for one-two minutes.
Place the spinach, feta, and olives in the center of the omelet and cook until the edges of the eggs begin to curl, or two-three minutes.
Use a spatula to carefully loosen the omelet from the skillet, and fold the omelet in half. Cook for two-three more minutes, or until the feta melts.
Transfer the omelet to a serving plate and add additional fillings as toppings if desired. Enjoy.