Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach

Step 1

Preheat oven to 400F.

Step 2

Place the tomatoes on a small baking sheet and drizzle with oil, salt pepper and fresh herbs.

Step 3

Roast about 12 to 15 minutes.

Step 4

Meanwhile beat the eggs in a medium bowl with a little water, salt and pepper.

Step 5

Heat a medium nonstick skillet over medium-low heat.

Step 6

Spray with oil and pour half of the eggs.

Step 7

Cook until they set, about 2 to 3 minutes then slide onto the plate.

Step 8

Repeat with the remaining spray and eggs.

Step 9

To serve place eggs on two plates, top with spinach, tomatoes, feta, salt and pepper.