BST Open-Faced Omelet

  • 3 eggs
  • 1/3 c. milk
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1/2 c. crumbled feta cheese
  • 1 c. chopped fresh spinach
  • 1 ripe tomato -- coarsely chopped
  • 4 slices thick-cut bacon -- cooked, crumbled and drained of fat
  • 2 green onions -- sliced

In a small bowl, whisk together the eggs and milk. Set aside.

Place a medium skillet over medium heat and add the olive oil. When the oil begins to warm, add the butter. When the butter has melted, gently add the egg mixture, tilting the pan to get an even coating. Allow the eggs to cook for 3 minutes.

Sprinkle the feta cheese evening over the eggs and allow to melt for 1 minute. Sprinkle an even coating of spinach, tomato, bacon and green onions over the cheese. Cover and remove from the heat. Allow to rest, covered, for 3 minutes before serving.

  • Yields: 1-2 servings
  • Preparation Time: 15 minutes
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