By MMC
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
Heat olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.
Pour the eggs over the wilted spinach in the skillet. Tilt the pan gently to make sure the eggs cover the entire base.
Cook the eggs undisturbed for about 2-3 minutes or until they start to set at the edges.
Sprinkle the crumbled feta cheese over the eggs, add sliced tomatoes. Cook for another 1-2 minutes until the omelette is fully set.
Fold the omelette in half using a spatula and let it cook for another minute to ensure everything is warmed through.
Slide the omelette onto a plate and garnish with sliced avocado.
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This Breakfast Vegetarian recipe is ready in 15 minutes and features large eggs, fresh spinach, feta cheese and other delicious ingredients. Contains 360 calories total.
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
Heat olive oil in a non-stick skillet over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until wilted.
Pour the eggs over the wilted spinach in the skillet. Tilt the pan gently to make sure the eggs cover the entire base.
Cook the eggs undisturbed for about 2-3 minutes or until they start to set at the edges.
Sprinkle the crumbled feta cheese over the eggs, add sliced tomatoes. Cook for another 1-2 minutes until the omelette is fully set.
Fold the omelette in half using a spatula and let it cook for another minute to ensure everything is warmed through.
Slide the omelette onto a plate and garnish with sliced avocado.
Calories per Serving: 360
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