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