Spinach and Feta Omelette
An omelette is a quiet breakfast for one. Wilt the spinach first so it doesn't water down the eggs, then fold the feta in at the end while it's still soft. It cooks in a couple of minutes once the pan is hot.
Ingredients
Makes 4 servings
- 12 eggs
- 160g Baby spinach
- 160g Feta cheese
- 40ml Olive oil
- 12g Garlic
- Salt, to taste
- Black pepper, to taste
Method
- Whisk eggs with a pinch of salt and pepper. Sauté minced garlic in olive oil in a non-stick pan for 30 seconds, then wilt spinach until just collapsed.
- Pour eggs over the spinach and cook on medium-low, lifting edges so uncooked egg flows underneath.
- When mostly set but still slightly wobbly on top, crumble feta across one half and fold omelette over.
- Slide onto a plate, season to taste and serve hot.
Nutrition
Per serving: 418 kcal · 26.6g protein · 5.7g carbs · 32.1g fat