Mediterranean Omelette

(4 servings) Printable Version

3 large eggs - beaten
4 bagels - onion or plain
2 Tablespoons olive oil
1/2 cup onion - chopped
1 clove (about 1/2 teaspoon) garlic - minced
1 package (10 ounces) frozen chopped spinach - cooked and drained
1/2 cup crumbled Feta or shredded Swiss cheese

Heat or toast bagels.

Add oil to a large skillet over medium heat. Add onions and garlic; cook until onions are limp but not brown; add cooked spinach. Pour eggs into skillet, add cheese, cook mixture until eggs are set. Divide mixture between 4 bottom bagel halves; add bagel tops, serve immediately.

An open-faced omelette with spinach, Feta cheese and garlic. It's best served by cutting it into quarters and having it on top of toasted onion bagels.

Mr Breakfast would like to thank Eggman for this recipe.

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