Spinach omelet with feta

There's nothing I love more than cooking in the morning before settling in for a little college football while puttering around cleaning my house. On this beautiful morning with all my doors standing wide open taking in the day, I decided to pull together a spinach omelet with potatoes and cherry tomatoes topped off with crumbled feta cheese. Omelets are really simple to whip up and when you add in veggies, they are healthy and delicious.

From the fridge and freezer I pulled:

Large brown eggs

Spinach (chopped)

Green onions (chopped)

Potatoes (cut into large pieces)

Leeks (chopped)

Cream

Crumbled feta cheese

Fresh and dried oregano

Cracked pepper

Salt

Olive oil

Butter

In a bowl, combine eggs and cream and whip with a fork until the eggs are broken down.

In a small skillet heat a bit of olive oil and butter and add in potatoes. Toss in the leeks, stir and season with salt, cracked pepper and dried oregano. Cover and let cook over medium heat, stirring periodically.

In a large skillet, briefly cook the spinach and green onions until wilted. Add in egg mixture to coat the veggies. Crack pepper and salt over top and let cook for a couple of minutes, tending to the bottom of the omelet with a spatula. As the omelet thickens, add feta cheese to top of the mixture. Slide your spatula under half the omelet and carefully but quickly fold in half, encasing the delicious feta cheese. Let the omelet cook for a few more minutes, turning over periodically to ensure it is cooking evenly on both sides.

Pull your omelet from the heat and transfer to a plate. Pair with the potatoes and cherry tomatoes. Sprinkle feta cheese around the plate and top the potatoes with fresh oregano.

What a great way to start the day! Bon appetit!