INGREDIENTS

2 large eggs

kosher salt and black pepper

1/2 tablespoon unsalted butter

1/2 cup spinach, chopped

2 tablespoons oil-packed sun-dried tomatoes, chopped

2 tablespoons crumbled Feta

country bread, for serving

DIRECTIONS

In a medium bowl, beat the eggs with a pinch each of salt and pepper.

Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling. Transfer to a plate and serve with the bread.

Source

Tags: cheeseFoodfood recipesSpinach omelet