A veggie-packed omelet that’s filled to the brim with Big Fat Greek flavors so that you don’t have to choose between breakfast and your go-to lunch salad.
In a 10-inch nonstick skillet, heat oil over medium-high heat. Add spinach, olives, peppers, artichoke hearts, tomatoes and pine nuts. Cook 2 minutes, then place in a bowl and set aside.
In a small bowl, beat together eggs, water, salt and pepper. In the same skillet over medium-high heat, quickly pour the egg mixture into the skillet. Slide the pan back and forth to allow the eggs to cook.
Once the bottom of the omelet is lightly brown and the top is set, place the sautéed vegetables and 2 tablespoons feta cheese on half of the omelet. Gently fold other half of omelet over vegetables and slide onto plate.
