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Mediterranean Veggie Omelet With Olive Oil

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Ingredients

Scale
  • 3 large eggs
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup spinach, chopped
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons feta cheese, crumbled
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon dried oregano

Instructions

  1. Crack the eggs into a bowl, add salt, pepper, and oregano, and whisk until well combined.
  2. Heat olive oil in a nonstick skillet over medium heat.
  3. Add the tomatoes, onion, and spinach, and cook for 2 to 3 minutes until softened.
  4. Pour the beaten eggs into the skillet and gently swirl to spread evenly.
  5. Cook for 3 to 4 minutes until the eggs are mostly set, then sprinkle feta cheese over one half.
  6. Fold the omelet in half and cook for another 1 to 2 minutes until fully set.
  7. Slide onto a plate and serve warm.

Find it online: https://thecookingjournal.com/mediterranean-veggie-omelet/