By Jennifer Bridges
Crack the eggs into a bowl, season with salt and pepper, and whisk until the mixture is uniform.
Heat a non-stick skillet over medium heat and add olive oil.
Add the baby spinach to the skillet and sauté for about 1 minute until wilted. Remove the spinach from the skillet and set aside.
Pour the eggs into the skillet, tilting the pan to ensure an even layer. Cook for 1-2 minutes until the eggs begin to set around the edges.
Sprinkle sautéed spinach and crumbled feta cheese evenly over one half of the omelette.
Using a spatula, gently fold the omelette in half, covering the spinach and feta filling. Cook for another 1-2 minutes until the omelette is fully set and the cheese is slightly melted.
While the omelette is cooking, toast the whole-grain bread until golden brown.
Serve the spinach and feta omelette hot with a slice of whole-grain toast on the side.
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This Breakfast Healthy Vegetarian recipe is ready in 15 minutes and features eggs, baby spinach, feta cheese and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a bowl, season with salt and pepper, and whisk until the mixture is uniform.
Heat a non-stick skillet over medium heat and add olive oil.
Add the baby spinach to the skillet and sauté for about 1 minute until wilted. Remove the spinach from the skillet and set aside.
Pour the eggs into the skillet, tilting the pan to ensure an even layer. Cook for 1-2 minutes until the eggs begin to set around the edges.
Sprinkle sautéed spinach and crumbled feta cheese evenly over one half of the omelette.
Using a spatula, gently fold the omelette in half, covering the spinach and feta filling. Cook for another 1-2 minutes until the omelette is fully set and the cheese is slightly melted.
While the omelette is cooking, toast the whole-grain bread until golden brown.
Serve the spinach and feta omelette hot with a slice of whole-grain toast on the side.
Calories per Serving: 350
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