Greek-Inspired Omelet Delight

Ingredients List

• 1 cup halved grape tomatoes

• 1 teaspoon dried oregano, divided

• ½ teaspoon salt, divided

• Black pepper, to taste

• ½ cup crumbled feta cheese (can use reduced-fat)

• 8 large eggs

• 1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry

• 1 tablespoon olive oil

Cooking Instructions

1. Start by heating a 12-inch non-stick skillet on low heat. If you're halving the recipe for just 2 servings, use a 10-inch skillet instead. In a small bowl, combine chopped tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in crumbled feta cheese.

2. In a separate bowl, whisk together the eggs, then mix in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper. Just before cooking, add oil to the heated pan, then raise the heat to medium-high. Wait until the pan starts to produce wisps of smoke. Pour the egg mixture into the skillet, and use a plastic or wooden spatula to gently push back the cooked eggs. Tilt the skillet to let the uncooked egg mixture fill the empty spaces. Continue this until the omelet is almost fully set, about 3 minutes. Lower the heat, then spoon the tomato and feta mixture onto one half of the omelet. Carefully fold the other half over the filling with a spatula. Slide the omelet onto a cutting board and let it rest for a minute or two to warm the filling.

3. Slice the omelet into 4 wedges and serve hot.

Helpful Hints

© 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information (per serving)