By Sasha Gordanier
Crack the eggs into a mixing bowl, add salt and black pepper, and beat well until the mixture is a uniform yellow.
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
Add the fresh spinach to the skillet and cook for another 1-2 minutes until the spinach is wilted.
Pour the beaten eggs over the onion and spinach in the skillet. Tilt the pan to ensure the eggs cover the entire base of the skillet evenly.
Sprinkle the crumbled feta cheese over the top of the cooking eggs.
Cook the omelette on medium-low heat for about 3-5 minutes, until the eggs are set but still slightly runny on top.
Gently fold the omelette in half using a spatula and let it cook for another minute until fully set. Remove from the heat.
While the omelette is cooking, toast the whole-grain bread slices until they are golden and crisp. Optionally, spread a little butter or olive oil on the toast before serving.
Serve the omelette with the whole-grain toast on the side, and enjoy your meal.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features large eggs, fresh spinach, crumbled feta and other delicious ingredients. Contains 520 calories total.
Crack the eggs into a mixing bowl, add salt and black pepper, and beat well until the mixture is a uniform yellow.
Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent.
Add the fresh spinach to the skillet and cook for another 1-2 minutes until the spinach is wilted.
Pour the beaten eggs over the onion and spinach in the skillet. Tilt the pan to ensure the eggs cover the entire base of the skillet evenly.
Sprinkle the crumbled feta cheese over the top of the cooking eggs.
Cook the omelette on medium-low heat for about 3-5 minutes, until the eggs are set but still slightly runny on top.
Gently fold the omelette in half using a spatula and let it cook for another minute until fully set. Remove from the heat.
While the omelette is cooking, toast the whole-grain bread slices until they are golden and crisp. Optionally, spread a little butter or olive oil on the toast before serving.
Serve the omelette with the whole-grain toast on the side, and enjoy your meal.
Calories per Serving: 520
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