Open Face Greek Omelet

2 eggs

2 tablespoon milk

1 tablespoon feta cheese

2 tablespoons diced Roma tomato

1 tablespoon diced Kalamata olives

1/2 cup shredded fresh spinach

1/2 of an artichoke heart, sliced

1 teaspoon minced garlic

1 select tablespoon olive oil

Salt and pepper to taste

Whisk together eggs and milk, and set aside. In a nonstick sauté pan and heat olive oil.

Add tomatoes, olives, artichoke, garlic, salt and pepper, and the spinach.

Once spinach has cooked. Add the egg mixture, flip the amulet once and sprinkle

feta cheese over the. Slide off onto your plate and enjoy.