Omelet with Feta, Roasted Tomatoes and Spinach Serving Size - 2 Prepared By - DnD Recipe Rating * * * * *
			1 cup grape tomatoes 1 teaspoon olive oil 4 large eggs pinch salt & pepper 1 cup baby spinach, rough chopped 1/3 cup feta
			In a small bowl toss tomatoes and olive oil, then roast on a bbq till they wilt, remove then set aside. In a small bowl whisk eggs, salt & pepper. In a medium non stick skillet over medium heat pour eggs, pulling the edge of the eggs in to allow uncooked eggs to fill in. Once eggs are set add spinach, roasted tomatoes and feta, then fold eddgs over, cook on low for 10 minutes, then serve.