Ingredients
- 1 cup fresh spinach, cut into thin strips
- 2 Tbsp. chopped red onions
- 1/2 tsp. minced garlic
- 2 Tbsp. chopped tomatoes
- 2 eggs
- 2 Tbsp. water
- 1/4 cup ATHENOS TraditionalCrumbled Feta Cheese, divided
Preparation
Step 1
COOK spinach, onions and garlic in small nonstick skillet sprayed with cooking spray on medium heat 4 min. or until onions are crisp-tender, stirring frequently. Stir in tomatoes.
BEAT eggs and water with whisk until well blended. Pour over spinach mixture; tilt skillet to evenly coat spinach mixture. As eggs set, lift edge slightly with spatula to allow uncooked portion to flow underneath. When eggs are almost set, sprinkle with 2 Tbsp. cheese; cook 1 to 2 min. or until eggs are set.
SLIP spatula underneath, tip skillet to loosen and gently fold omelet in half. Sprinkle with remaining cheese. Remove from heat; let stand 2 min. Cut in half.
Kraft Kitchens Tips To Double
Prepare using a medium nonstick skillet and doubling all ingredients. Makes 4 servings