Recipe and photo courtesy of Terese Allen, for Organic Valley Family of Farms.
fresh organic spinach
2 tablespoons bottled Greek dressing or homemade vinaigrette flavored with oregano
1/2 cup coarsely chopped black Greek or Kalamata olives
8-12 large Organic Valley eggs
1-2 tablespoons olive oil, divided
4 ounces Organic Valley feta cheese, crumbled
Freshly ground pepper
Serve immedi ately or keep warm in a 200-degree oven while you prepare additional omelets.