Spinach, Tomato, & Basil Omelet

Spinach, Tomato, & Basil Omelet

Spinach, Tomato & Basil Omelet

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INGREDIENTS

• 2 eggs (I use the whole egg, but some people may prefer to only use egg whites)
• 2 tablespoons of milk (I use 1%)
• 1/3 of a cup of baby spinach, chopped
• 3 cherry tomatoes cut into slices 
• 1 tablespoon of feta crumbles
• 1/8 of a teaspoon of dried basil
• pepper to taste
• I didn't use any salt because the feta adds enough saltiness to it

DIRECTIONS

• Preheat a large skillet with oil over medium-low heat
• Cut off the stems of the spinach, and chop loosely

• Cut the tomatoes into slices

• In a small bowl, crack 2 eggs & whisk with a fork until bubbly

• Add in the milk, pepper, & basil, & whisk 

• Add in the chopped veggies & mix again

• Pour into the pan & spread veggies evenly

• Sprinkle the feta on top of the eggs

• Cook until the eggs are firm enough to get a spatula underneath--about 2 minutes
• Fold in half
• Cook for 30 seconds & then flip
• Cook for about 1 more minute

• Serve warm with some toast & coffee!

Approximate Nutrition Information for 1 omelet