Spinach and Oven-Roasted Tomato Omelet

Written By Emad Tawfik

Ingredients

  • 1 Tablespoon Our Organic Extra Virgin Olive Oil

  • 1 Cup Baby Spinach washed and dried

  • 4 Large Eggs beaten

  • 1/2 Cup Tomatoes oven-roasted, roughly chopped

  • 1/2 Cup Feta Cheese crumbled

  • Side Jones Dairy Farm Turkey Sausage Links

Instructions

  1. Heat Our Organic Olive Oil in a small non-stick pan over medium-low heat.

  2. Saute spinach for 2-3 minutes or until wilted; add tomatoes; toss to combine.

  3. Using a spatula, spread vegetables evenly over surface of pan.

  4. Pour in beaten eggs and shake pan to distribute evenly.

  5. When bottom is set (about 2 minutes), loosen omelet from pan to prevent sticking.

  6. Sprinkle cheese evenly on one side; flip omelet. Cook until golden brown; flip and cook for one minute longer.

  7. Cut omelet in half using plastic spatula; transfer to two plates; serve hot with a side of gluten-free toast and orange slices.

Emad Tawfik

I grew up right across from Greece, in Alexandria , Egypt which is another great civilization. My wife however, grew up in Greece and I have had the great pleasure to travel there almost yearly for over a decade now. I immediately fell in love with the beauty of this country and of course the food and it wasn’t long before I realized what a vital role the Greek Olive oil plays in the Mediterranean diet and the taste of all the Greek dishes!

https://www.soultanas.com
Previous

Warm Spanish-Style Giant-Bean Salad With Smoked Paprika And Celery

Next

Giouvetsi oven-baked meal, featuring orzo