An open faced omelet, paper thin piled high with just about anything you like, it’s my new favorite breakfast. Lately, my go-to is this amazing combination of roasted tomatoes with spinach and feta cheese.
Roasting grape tomatoes in the oven with a drizzle of oil, salt and pepper and some fresh herbs (can you believe my herbs are still alive in my garden!) become sweet like candy. The salty feta crumbled on top is the perfect compliment, and really packs so much flavor – a little goes a long way.
Athenos reached out to me and asked me to share a recipe using their Feta cheese, seeing I love Feta and share tons of recipes with their cheese. Easy – I knew this was the recipe I was going to make! Sometimes I use arugula instead of spinach, you can really use any greens you like. I prefer to buy the chunk and crumble it myself because I think it tastes better and the texture is moist and perfect.
These omelets are pretty quick to make, but if you need something quicker, you can skip roasting the tomatoes and leave them uncooked, which tastes great for a 5-minute breakfast.
What would you top your omelet with? I’m always open to more ideas!
Original Source: Open-Faced Omelet with Feta, Roasted Tomatoes and Spinach