Spinach, feta, and sun-dried tomato omelet recipe

Ingredients

• 2 large eggs
• Kosher salt and black pepper
• ½ tablespoon unsalted butter
• ½ cup spinach, chopped
• 2 tablespoons oil-packed sun-dried tomatoes, chopped
• 2 tablespoons crumbled Feta
• Country bread, for serving

1. Beat the eggs with a pinch each salt and pepper. Cook in butter in a medium nonstick skillet over medium heat, stirring and tilting the pan, until just set, 2 to 3 minutes.
2. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold over the filling. Serve with country bread.