Real Simple's Spinach, Feta, and Sun-Dried Tomato Omelet

2 large eggs
kosher salt and black pepper
1/2 tablespoon unsalted butter
1/2 cup spinach, chopped
2 tablespoons oil-packed sun-dried
tomatoes, chopped
2 tablespoons crumbled Feta
country bread, for serving

Directions
1. In a medium bowl, beat the eggs with a
pinch each of salt and pepper.
2. Melt the butter in a medium nonstick
skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3
minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.
Transfer to a plate and serve with the bread.
Tip
To transfer the omelet to the plate without disturbing the filling, use a spatula to loosen the folded
omelet from the skillet, then slide it directly onto the plate.
Nutritiona

Nutritional Information
Calories 276; Calories From Fat 194; Fat 22g; Sat
Fat 10g; Cholesterol 455mg; Sodium 518mg; Protein 16g; Carbohydrate 5g; Sugar 2g; Fiber 1g; Iron 3mg; Calcium 169mg