Spinach, Feta, and Tomato Omelet

[April B.]

Spinach, Feta, and Tomato Omelet

Omelets are quick and easy to make and we eat them for breakfast, lunch, and
dinner, especially in the hot summer when a dinner that can be prepared in
less than ten minutes is a blessing.

2 tablespoons butter
3 eggs
1/3 cup thawed frozen chopped spinach
(with all the water firmly squeezed out)
6 quartered grape or cherry tomatoes
1 1/2 ounces crumbled feta cheese
Freshly ground black pepper

Melt the butter in a large heavy skillet over medium-high heat. In a small
bowl beat the eggs well. Pour the eggs into the pan and cook for 1 minute.
Move the eggs around so that the uncooked portion reaches the bottom of the
pan, lifting the cooked portion if needed. Reduce the heat to medium.
Sprinkle the spinach, tomatoes, and feta cheese over the eggs. Season to
taste with the black pepper. Cook until the omelet is golden brown on the
bottom, the eggs are set, and the cheese melts, placing a lid over the
pan to
melt the cheese if necessary. Fold the omelet in half and slide onto a
plate.
Serve hot.

Makes 1 serving.