Mediterranean Omelet

I came up with this recipe by accident one morning. I was going to make an omelet, and was out of the usual red peppers, onions, & mushrooms.  After digging around in the frig, I put these ingredients together and came up with a winner. I even served this to my husband on Father’s Day because he likes it so much;-)
INGREDIENTS:
*This serves 1, but you can easily double or triple the recipe.

• 2 egg whites & 1 whole egg, whisked together with salt & pepper (to taste).
• Handful (I use 2) of fresh organic spinach, washed & patted dry. This will not even be 1/2 cup once cooked.
• 1 clove garlic, minced
• 1/2 teaspoon olive oil
• Sweet cherry tomatoes, diced 
• Sprinkle of feta cheese-I use Athenos w/ cracked black peppercorns
• Cooking spray

In a nonstick skillet, heat olive oil over medium heat. Add minced garlic & sauté for about a minute.  Add spinach and cook until very soft and most of liquid is absorbed.

 

You can also drain it to speed up the process.  If there’s a lot of liquid left, your omelet will be runny.
Remove spinach from skillet.
Wipe out skillet with paper towel, and spray lightly with cooking spray.
Return to medium heat, and add eggs. With a wooden spatula, lightly push the egg from the outer edge of the skillet toward the center. This allows the runny egg on top to spread out to open skillet space and cook. You can also tilt the pan so that the egg runs to open areas. Continue to do this until the egg starts to turn white and the edges get a little crispy.

Once the eggs are done to your liking, add the cooked spinach, tomatoes, & feta.
  You can also put the omelet on a plate and then put the ingredients on top. (I like lots of pepper if you couldn’t tell)
This omelet may look a little time consuming and complicated, but it really only takes a few minutes.
This is a great way to start your day with a healthy portion of protein, iron, and calcium.
*1/2 cup of spinach has 15% of the recommended amount of iron and 25% of RA of calcium.

Enjoy!