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.