Spinach and Feta Omelet

Spinach and Feta Omelet

2 tbsp. olive oil
3-4 eggs
1 cup fresh spinach (cooked and warm) (*you may want to use more...your desired amount)
1 oz. feta cheese
1/2 cup onions (chopped and saute til browned)
Pepper (to taste)
1/2 cup fresh tomatoes (chopped)

Heat the butter in a skillet over medium heat. Beat the eggs and add to the skillet, cooking for 2-4 minutes. Move the eggs around in the pan so that the uncooked parts are spread around to cook (the key to an omelet is to not over cook but don't under cook leaving the omelet soggy). You can lift up sides of the egg and move the pan around to cook all the parts. Top with the spinach, cheese, onions and fresh tomatoes. Sprinkle on the black pepper and cook until the cheese is melted making sure not to burn the bottom of the egg. Fold one side of the egg onto the other and slide onto your plate...and there you have it...Breakfast!

*Johnna's tip: A great addition to this would be to create your own Greek dressing (*try throwing some garlic, olives, Greek yogurt and whatever else you like into the food processor and combine). A dollop of your Greek dressing is the perfect ending to this omelet.

*Johnna's tip, tip: Salt lovers, there is no need to add salt to this one. The feta cheese has enough salt content to fulfill your salty needs:-)

Picture source: http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50062