Spinach Feta Omelet with Crispy Bread

Ingredients

• 2 cups fresh spinach (packed)
• ¾ cup feta cheese
• 6 whole eggs
• 1 medium tomato
• 4 slices sliced bread (white or whole grain)
• 2 tbsp butter
• 1 cup orange juice (fresh or bottled)
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Heat 0.5 tbsp butter in a 10-inch nonstick skillet over medium-high heat until foaming stops.

2. 2

   Add spinach and cook, stirring constantly, until wilted and any excess water evaporates, ~2 minutes.

3. 3

   Transfer spinach to a plate. Add remaining 1.5 tbsp butter to the skillet and reduce heat to medium.

4. 4

   Whisk 6 eggs together with a pinch of salt and pepper until completely combined and light, ~30 seconds.

5. 5

   Pour eggs into the skillet and let them sit without stirring for 30 seconds until the bottom begins to set.

6. 6

   Gently push the cooked egg toward the center, tilting the pan to let uncooked egg flow to the edges, ~3 minutes total.

7. 7

   When the top is still slightly wet but edges are set, scatter wilted spinach and feta crumbles across one half.

8. 8

   Fold the omelet in half and slide onto a plate. Meanwhile, toast the bread in the skillet until golden, ~90 seconds per side.

9. 9

   Cut the tomato into wedges. Serve the omelet with toasted bread, tomato, orange juice on the side.

Tools you’ll need

• 10-inch nonstick skillet
• medium bowl or measuring cup
• whisk
• silicone or wooden spatula
• plate
• cutting board and knife

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