Greek Breakfast Omelet

Ingredients

• 6 eggs, whisked
• 1/4 cup milk
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1 cup spinach, lightly packed
• 1/4 cup kalamata olives, sliced
• 1/4 cup roasted red peppers, roughly chopped
• 1/4 cup marinated artichoke hearts, roughly chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons crumbled feta cheese
• 1/4 cup cherry tomatoes, halved

Instructions

1. In a bowl, whisk together the eggs and milk until scrambled. Set aside.
2. Heat 1 tablespoon of butter and olive oil in a large skillet to medium heat. Add spinach and garlic and sautee for about 30 seconds, or until spinach is wilted. Add roasted red peppers, artichokes and seasoning. Sautee for 1-2 minutes, or until veggies soften. Remove from pan and set aside.
3. Pour in egg and milk mixture into pan and let it sit for about 30 seconds. Add the spinach mixture, tomatoes, olives, feta cheese onto half of the omelet. Add more seasoning if desired. Cook for 3-4 minutes, or until eggs fully cook. Fold omelet in half and scoop onto a plate.
4. Top with extra feta cheese and toppings if desired.