SPINACH TOMATO AND FETA OMELET

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I cannot believe that I have had Diane Kolichas' 2 fabulous books, Meze and The Glorious Foods of Greece , sitting on my shelf for several years, and have neglected to use them every chance that I get. Healthy, Nutritious and Amazingly Delicious!
As a nutritionist, we talk about eating the color wheel, and this, ladies and gents, is the way to do it.


This weekend we savored on Spinach, Tomato, and Feta Omelet, and family and house guest swooned.

RECIPE

(8 serving)
4 cups chard or spinach, chopped
3 tablespoons extra virgin olive oil
1 medium red onion, minced
2 tablespoon tomato paste OR
2 medium tomatoes chopped
salt and pepper
6 ounces Greek feta, crumbled
5 large eggs, lightly beaten with salt and pepper

Heat the oil and saute the onions, for 10-15 minutes, on a low flame.
Add the tomato paste or tomatoes,and mix well
Add the greens, sat and pepper. Saute until wilted and all liquid has evaporated.

Add the feta and stir for 5-7 minutes until nearly melted.

Beat the eggs, salt and pepper, and add to the skillet. Tilt the pan so that the eggs cover the surface. Keep tilting until the eggs are set and not runny.

Note - I cooked the omelet until the bottom was set and the top was runny. Then I placed it in a 450 oven for 2-3 minutes until set but soft

We enjoyed it with a piece of garlic rubbed whole wheat toast.
ENJOY!






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