Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach

Skinnytaste
Serves: 2 Save

Ingredients (12)

  • For the roasted tomatoes:
  • 1 cup halved grape tomatoes
  • 1 teaspoon olive oil
  • pinch kosher salt
  • black pepper
  • sprig fresh thyme or oregano
  • For the omelet:
  • 3 large eggs
  • 1/8 teaspoon salt
  • black pepper
  • 1 cup baby spinach
  • 1 ounce ATHENOS Feta cheese

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Directions

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