Spinach, sun-dried tomato, and feta omelette
¼ cup(s), steamed
sun-dried tomatoes (without oil)
1 medium, sliced
crushed red pepper flakes
crumbled feta cheese
1 Tbsp, dill, basil, and/or oregano
- Mix together spinach, sun-dried tomato, red pepper flakes, and feta; set aside.
- Whisk eggs, salt, pepper, and herbs together in a bowl. Spray an 8-inch nonstick skillet with nonstick spray; add butter and set over medium heat; swirl pan. When butter stops foaming, pour eggs into skillet, tilting pan to distribute. Cook, lifting eggs so uncooked portion can run underneath, about 1 minute. Reduce heat to medium-low and cook until eggs are almost set, 30 to 60 seconds.
- Spoon reserved omelette filling over half of omelette. Fold unfilled half of egg over filling. Reduce heat to low and cook 1 minute. Run spatula around edge of omelette toward rim; slide onto plate.
- Makes 1 serving.