By Andy Lam
In a medium bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Add salt and black pepper to taste.
Wash and dry the fresh spinach. Finely chop it into smaller pieces.
In a nonstick skillet, heat 1 tsp of butter or olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted.
Pour the whisked eggs over the sautéed spinach and gently stir to mix well with the spinach. Let it cook undisturbed for about 2 minutes or until the edges start to set.
Crumble the feta cheese evenly over the egg and spinach mixture.
Using a spatula, carefully fold the omelette in half. Cook for another 1-2 minutes until the omelette is cooked through and the cheese has melted slightly.
Meanwhile, toast the whole-grain slice in a toaster until golden brown.
Serve the omelette immediately with the toasted whole-grain slice on the side. Enjoy your breakfast!
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This Breakfast Vegetarian Quick & Easy recipe is ready in 15 minutes and features large eggs, fresh spinach, feta cheese and other delicious ingredients. Contains 415 calories total.
In a medium bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Add salt and black pepper to taste.
Wash and dry the fresh spinach. Finely chop it into smaller pieces.
In a nonstick skillet, heat 1 tsp of butter or olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted.
Pour the whisked eggs over the sautéed spinach and gently stir to mix well with the spinach. Let it cook undisturbed for about 2 minutes or until the edges start to set.
Crumble the feta cheese evenly over the egg and spinach mixture.
Using a spatula, carefully fold the omelette in half. Cook for another 1-2 minutes until the omelette is cooked through and the cheese has melted slightly.
Meanwhile, toast the whole-grain slice in a toaster until golden brown.
Serve the omelette immediately with the toasted whole-grain slice on the side. Enjoy your breakfast!
Calories per Serving: 415
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