Tomato-Basil Folded Omelets with Lemony Greens

Steps

1. Make the dressing: whisk the lemon juice with one third of the olive oil, a pinch of the salt and a pinch of the black pepper. Set aside; toss the greens just before serving.
2. In a bowl, whisk the egg, egg-white, milk-2, half of the remaining salt and half of the remaining black pepper until smooth.
3. Heat a quarter of the remaining olive oil in a nonstick skillet over medium heat. Add the garlic and cook 30 seconds, then add the cherry-tomatoes and cook 3 to 4 minutes until softened and juicy. Season with the rest of the salt and black pepper, stir in the parsley and transfer to a plate.
4. Wipe the skillet, add a quarter of what's left of the olive oil over medium-low heat, and pour in a quarter of the egg mixture. Stir gently, then let it set, lifting the edges so uncooked egg runs underneath.
5. When the top is nearly set, spoon a quarter of the tomato filling, a quarter of the feta and a quarter of the basil over one half. Fold the omelet over and cook 1 minute more until the eggs reach 160°F (71°C). Slide onto a plate and keep warm.
6. Repeat with the remaining olive oil, egg mixture, tomato filling, feta and basil in three more batches, a quarter at a time.
7. Toss the spinach and romaine with the lemon dressing and serve alongside the omelets.