Mediterranean Omelet

Another morning workout finished and one day closer to graduation. I refuse to do the actual countdown. Besides, after a run/bike/lift all I can think about is a shower and food. Today, we're still working on cleaning out the fridge. So we're throwing together an omelet with spinach, roasted red peppers (canned), and feta.

It doesn't take long to cook an omelet, and the ingredients are always flexible. Throw in mushrooms, bacon, asparagus - whatever you have left over. If I had had fresh herbs, they would have gone in but I'm running low. Omelets are great for clearing the fridge - get creative!



Mediterranean Omelet
Ingredients
2 eggs
Spinach
Roasted red pepper, chopped
Feta

1. Heat skillet over medium heat. If you'd like add a drop of olive oil. Put two handfuls of spinach in the skillet and cover, cooking until the spinach has wilted.
2. Removed the spinach. Add the pepper and saute lightly for a minute or two. Remove.
3. In a separate bowl whisk together two eggs. Splash in some skim milk if you want. 
4. Add the eggs to the bowl. Allow to rest and cook for 30 seconds - 1 minute. Then, gently pull at the sides with your spatula and tilt the pan to allow the liquid to fill in the exposed area. Repeat all around until the middle is mostly set.
5. Add the spinach, peppers, and feta. Fold the egg in half; cook each side a little more. 
6. Flip onto a plate, sprinkle with salt and pepper. I ate mine with coffee, a banana, and some greek yogurt. Yum!