Prep Time: 15 Mins
1 Tbsp olive oil
1 cup baby spinach
2 Tbsp kalamata olives, pitted and sliced
2 Tbsp roasted red peppers, chopped
2 Tbsp artichoke hearts, chopped
1 Tbsp sun-dried tomatoes, chopped
1 Tbsp pine nuts
2 large eggs
1 Tbsp water
1/8 tsp salt
1/8 tsp black pepper
3 Tbsp crumbled feta cheese, divided
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.
Serve with remaining feta cheese.