Ideally this omelette would be made with fresh spinach and tomatoes, but I had an open can of diced tomatoes that needed to be used up, so I went with that plus some frozen spinach. I probably went a bit heavy on the spinach -- there was too much filling for the omelette to properly roll up around it -- but it was delicious. And having a bit of extra spinach is probably better nutritionally anyway!

Feta, Spinach, and Tomato Omelette

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 1-2 Tbsp. olive oil
• 1-2 cloves garlic, minced
• 1/3 c. diced tomato
• 1/2 tsp. coarse sea salt, divided
• 3/4 c. lightly packed torn fresh spinach leaves (or 1/4-1/2 c. frozen chopped spinach, thawed and squeezed/drained)
• 1 Tbsp. minced fresh dill
• 2-3 Tbsp. crumbled feta
• 3 large eggs
• 2 Tbsp. water
• black pepper, to taste

Directions

1. Heat half of the olive oil over medium-low heat.
2. Add the garlic and cook for 2-3 minutes.
3. Add the tomatoes and half of the salt and cook for another minute or two.
4. Add the spinach and cook until heated through (2-3 minutes).
5. Remove from pan and set aside.
6. Add remaining oil to pan and warm over medium heat.
7. While the oil is heating up, beat the eggs with the water, remaining salt, and pepper to taste.
8. Once the pan is hot, pour in the egg mixture and reduce heat to medium-low.
9. Cook until the edges are just set (~30 seconds) and then pull the cooked edges into the centre and let the raw egg flow out to the sides.
10. Cook, covered, until eggs are almost completely set and just slightly wet on top.
11. Add filling to the omelette, covering the third closest to the handle.
12. Sprinkle with feta and dill.
13. Now fold the third nearest the handle (where the filling is) over the middle third.
14. Tilt the pan and roll the omelette out onto a plate.