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Spinach, Tomato, and Feta Omelet

Fill each omelet with wilted spinach, crumbled drained feta, and sautéed chopped tomatoes. Fold the omelet over the filling. Top with a dollop of Artichoke Aioli or Cajun Remoulade and serve immediately

From Foster’s Market Cookbook by Sarah Foster

How to assemble my Ziploc Omelet variation of this: add chopped, uncooked spinach, feta and whisked eggs to Ziploc bag. While cooking in boiling water, sauté tomatoes in olive oil. When omelet is done, place on plate, top with Trader Joe’s Jalapeno Artichoke Dip and scatter sautéed tomatoes on top.