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Feta, Spinach and Tomato Omelet

Combine eggs, milk, salt and pepper in a medium bowl and mix well with a fork.

Heat a medium-sized nonstick skillet over medium-high heat. Once warm, add the butter and melt swirling the pan to distribute the butter evenly. Pour egg mixture into the skillet and then spread the spinach evenly over the mixture. Let the egg mixture set on bottom of pan, about 1 minute and 30 seconds.

Once set, flip omelet using a heat-proof spatula. Cut Swiss cheese in half and place both pieces on one half of the omelet. Sprinkle parmesan and garlic powder evenly over the Swiss cheese and then add artichokes. Fold omelet in half using your heat-proof spatula. Spread tomatoes and feta cheese evenly over the top and serve.

Serves one.

Chef J. Grant Werner, Colonial Cafe, St. Charles

<div class="infoBox"> <h1>Ingredients</h1> <div class="infoBoxContent"> <div class="infoArea"> <ul class="recipeItems"> <li>3 large eggs</li> <li>2 tablespoons milk</li> <li>Pinch salt</li> <li>Pinch pepper</li> <li>1 tablespoon butter</li> <li>1 ounce spinach</li> <li>1 slice Swiss cheese</li> <li>1 teaspoon parmesan cheese, grated</li> <li>Pinch garlic powder</li> <li>1 tablespoon canned artichokes, drained, rinsed and chopped</li> <li>1 tablespoon tomatoes, diced</li> <li>½ cup feta cheese</li> </ul> </div> </div> </div>

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