Spinach and Oven-Roasted Tomato Omelet

• Course Breakfast
• Cuisine American, Mother's Day

Prep time

Cook time

Servings

Ingredients

• 1 Tablespoon olive oil
• 1 Cup Baby Spinach washed and dried
• 4 Large Eggs beaten
• 1/2 Cup Tomatoes oven-roasted, roughly chopped
• 1/2 Cup Feta Cheese crumbled
• Side Jones Dairy Farm Turkey Sausage Links

Instructions

1. Heat olive oil in a small non-stick pan over medium-low heat.
2. Saute spinach for 2-3 minutes or until wilted; add tomatoes; toss to combine.
3. Using a spatula, spread vegetables evenly over surface of pan.
4. Pour in beaten eggs and shake pan to distribute evenly.
5. When bottom is set (about 2 minutes), loosen omelet from pan to prevent sticking.
6. Sprinkle cheese evenly on one side; flip omelet. Cook until golden brown; flip and cook for one minute longer.
7. Cut omelet in half using plastic spatula; transfer to two plates; serve hot with a side of gluten-free toast and orange slices.