By Courtney Downs
Chop the medium onion into small, fine pieces.
Rinse the fresh spinach under cold water and pat dry. If needed, chop into smaller pieces.
In a medium-sized non-stick frying pan, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion to the pan and sauté for about 3-4 minutes, until the onions become translucent and soft.
Add the spinach to the pan with the onions, and cook for another 2 minutes until the spinach is wilted. Remove from heat and set aside.
Crack the 4 large eggs into a mixing bowl. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Beat the eggs until they are fully mixed and slightly frothy.
In the same frying pan, heat the remaining 1 tablespoon of olive oil on medium heat. Pour in the beaten eggs.
As the eggs begin to set, gently lift the edges of the omelette with a spatula and tilt the pan to allow any uncooked egg to flow to the edges.
Once the omelette is mostly set (around 3-4 minutes), sprinkle the sautéed spinach and onion mixture evenly over one half of the omelette.
Crumble 1/2 cup of feta cheese over the top of the spinach and onion mixture.
Carefully fold the other half of the omelette over the filling to cover it. Allow it to cook for another minute to ensure the cheese melts and everything is warmed through.
Slide the omelette onto a serving plate, cut into portions if desired. Serve hot.
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This Breakfast Vegetarian Quick Meals recipe is ready in 20 minutes and features Eggs, Fresh Spinach, Feta Cheese and other delicious ingredients. Contains 360 calories total.
Chop the medium onion into small, fine pieces.
Rinse the fresh spinach under cold water and pat dry. If needed, chop into smaller pieces.
In a medium-sized non-stick frying pan, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion to the pan and sauté for about 3-4 minutes, until the onions become translucent and soft.
Add the spinach to the pan with the onions, and cook for another 2 minutes until the spinach is wilted. Remove from heat and set aside.
Crack the 4 large eggs into a mixing bowl. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Beat the eggs until they are fully mixed and slightly frothy.
In the same frying pan, heat the remaining 1 tablespoon of olive oil on medium heat. Pour in the beaten eggs.
As the eggs begin to set, gently lift the edges of the omelette with a spatula and tilt the pan to allow any uncooked egg to flow to the edges.
Once the omelette is mostly set (around 3-4 minutes), sprinkle the sautéed spinach and onion mixture evenly over one half of the omelette.
Crumble 1/2 cup of feta cheese over the top of the spinach and onion mixture.
Carefully fold the other half of the omelette over the filling to cover it. Allow it to cook for another minute to ensure the cheese melts and everything is warmed through.
Slide the omelette onto a serving plate, cut into portions if desired. Serve hot.
Calories per Serving: 360
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