Mediterranean Veggie Omelet

Ingredients

• 6 large Eggs
• 1/2 cup crumbled Feta cheese
• 1/2 cup halved Cherry tomatoes
• 1/4 cup pitted and sliced Kalamata olives
• 1 cup Fresh spinach
• 2 tbsp chopped Fresh parsley
• 1/2 tsp Dried oregano
• 1 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Milk(optional)

Instructions

1. 1

   Crack the eggs into a bowl, add milk (if using), salt, pepper, and oregano, and whisk until light and fluffy, about 1 minute.

2. 2

   Heat olive oil in a nonstick skillet over medium heat. Add cherry tomatoes and spinach and cook for 2-3 minutes until the spinach wilts and tomatoes soften slightly.

3. 3

   Pour the whisked eggs evenly over the vegetables and cook undisturbed for 3-4 minutes, until the edges set. Use a spatula to gently lift the edges and let uncooked egg flow underneath.

4. 4

   Sprinkle feta, olives, and parsley over one half of the omelet. When the eggs are nearly set but still slightly glossy on top, about 2 more minutes, fold the omelet in half.

5. 5

   Slide onto a plate, cut in half, and serve immediately.