Ingredients

• 2 tablespoons butter
• 3 eggs
• 1/3 cup thawed frozen chopped spinach (with all the water firmly squeezed out)
• 6 quartered grape or cherry tomatoes
• 1 1/2 ounces crumbled feta cheese
• Freshly ground black pepper

Instructions

• Melt the butter in a large heavy skillet over medium-high heat.
• In a small bowl beat the eggs well.
• Pour the eggs into the pan and cook for 1 minute.
• Move the eggs around so that the uncooked portion reaches the bottom of the pan, lifting the cooked portion if needed.
• Reduce the heat to medium.
• Sprinkle the spinach, tomatoes, and feta cheese over the eggs.
• Season to taste with the black pepper.
• Cook until the omelet is golden brown on the bottom, the eggs are set, and the cheese melts, placing a lid over the pan to melt the cheese if necessary.
• Fold the omelet in half and slide onto a plate.
• Serve hot.