Mediterranean-Style Omelet

Servings: 2

Total time: 30 Minutes

INGREDIENTS

¼ cup plus 1 tablespoon olive oil (divided)

6 large eggs

3 teaspoons Diamond Crystal Sea salt (divided)

2 teaspoons freshly ground black pepper (divided)

¼ cup frozen chopped spinach (thawed and drained)

½ cup feta cheese crumbles (plus more for garnish)

1 large tomato (seeded and chopped)

½ cup kalamata olives (pitted and chopped)

2 tablespoons chopped fresh parsley (for garnish)

3 cups spring mix

2 tablespoons white wine vinegar

1 tablespoon whole-grain mustard

DIRECTIONS

Heat 1 tablespoon of oil in large skillet over medium heat. Whisk together eggs, 2 teaspoons of salt and 1 teaspoon of pepper in large bowl. Stir in spinach and half of feta. Pour half of egg mixture into pan and cover with lid. Cook until eggs are set, about 4-6 minutes. 

Place half of remaining feta, tomatoes and olives in the center of eggs in vertical line. Fold either end over the center fillings and transfer to serving plate. Repeat with remaining egg mixture to make second omelet. 

Combine remaining oil, vinegar, mustard, remaining salt and pepper in resealable jar and shake to combine. Garnish omelets with feta and parsley and serve with greens drizzled with dressing.