Spinach and Feta Omelettes


This high-protein breakfast will help support your vitality levels for a considerable length of time. For additional fiber, serve the omelet with wholegrain toast. Include a green serving of mixed greens for a nutritious early lunch or lunch.


1 tbsp olive oil

8  eggs lightly whisked

3-1/2 oz baby spinach leaves shredded

4 oz reduced-fat feta crumbled

8 oz Italian plum tomatoes halved

crisply ground dark pepper


Warmth 1 teaspoon of the oil in a 26 cm (10-inch) non-stick griddle over medium warmth. Pour in one-fourth of the eggs and whirl to make an even layer.

Utilize a spatula to bring the egg into the focal point of the container from the side as it sets. After around 1 moment the egg will be set around the side and underneath however clammy on top. Sprinkle with the spinach and feta. Overlap 33% of the omelet towards the inside, at that point crease over again to encase the filling.

Slide the omelet onto a plate and serve quickly with the tomatoes, prepared with naturally ground dark pepper. Rehash to make three additional omelets.

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