Greek Vegetable Omelet - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Heat the olive oil in a 10-inch skillet over medium-high heat. Add spinach, olives, peppers, artichoke hearts, sun-dried tomatoes, and pine nuts. Cook 2 minutes
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Ingredients
- 1 tablespoon olive oil
- 1 cup baby spinach
- 2 tablespoons Kalamata olives, pitted and sliced
- 2 tablespoons roasted red peppers, chopped
- 2 tablespoons artichoke hearts, chopped
- 1 tablespoon sun-dried tomatoes, chopped
- 1 tablespoon pine nuts
- 2 large eggs
- 1 tablespoon water
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons crumbled feta cheese, divided
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