Spinach Feta Omelet with Crispy Bread

Step 1

Heat 0.5 tbsp butter in a 10-inch nonstick skillet over medium-high heat until foaming stops.

Step 2

Add spinach and cook, stirring constantly, until wilted and any excess water evaporates, ~2 minutes.

Step 3

Transfer spinach to a plate. Add remaining 1.5 tbsp butter to the skillet and reduce heat to medium.

Step 4

Whisk 6 eggs together with a pinch of salt and pepper until completely combined and light, ~30 seconds.

Step 5

Pour eggs into the skillet and let them sit without stirring for 30 seconds until the bottom begins to set.

Step 6

Gently push the cooked egg toward the center, tilting the pan to let uncooked egg flow to the edges, ~3 minutes total.

Step 7

When the top is still slightly wet but edges are set, scatter wilted spinach and feta crumbles across one half.

Step 8

Fold the omelet in half and slide onto a plate. Meanwhile, toast the bread in the skillet until golden, ~90 seconds per side.

Step 9

Cut the tomato into wedges. Serve the omelet with toasted bread, tomato, orange juice on the side.