By ashley park
Crack the eggs into a mixing bowl. Add a pinch of salt and pepper. Beat the eggs until they are smooth and well combined.
Heat a non-stick skillet over medium heat and add 1/2 tsp of olive oil or butter. Once hot, pour the beaten eggs into the skillet, tilting the pan to distribute the eggs evenly.
Cook the eggs for 2-3 minutes until they begin to set around the edges. Gently lift the edges of the omelette with a spatula and tilt the pan to allow uncooked eggs to flow to the edges.
Scatter the sautéed spinach evenly over one half of the omelette, and then sprinkle the crumbled feta cheese over the spinach.
Fold the other half of the omelette over the filled side, and let it cook for another 1-2 minutes until the cheese is slightly melted and the eggs are fully cooked.
Meanwhile, toast the whole-grain bread in a toaster or on a separate pan until golden and crisp.
Serve the omelette hot, accompanied by the toasted bread and sliced tomato. Optionally, drizzle the remaining 1/2 tsp of olive oil over the tomatoes for extra flavor.
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By ashley park
This Breakfast Brunch Vegetarian Quick & Easy recipe is ready in 20 minutes and features large eggs, spinach, lightly sautéed, feta cheese, crumbled and other delicious ingredients. Contains 420 calories total.
Crack the eggs into a mixing bowl. Add a pinch of salt and pepper. Beat the eggs until they are smooth and well combined.
Heat a non-stick skillet over medium heat and add 1/2 tsp of olive oil or butter. Once hot, pour the beaten eggs into the skillet, tilting the pan to distribute the eggs evenly.
Cook the eggs for 2-3 minutes until they begin to set around the edges. Gently lift the edges of the omelette with a spatula and tilt the pan to allow uncooked eggs to flow to the edges.
Scatter the sautéed spinach evenly over one half of the omelette, and then sprinkle the crumbled feta cheese over the spinach.
Fold the other half of the omelette over the filled side, and let it cook for another 1-2 minutes until the cheese is slightly melted and the eggs are fully cooked.
Meanwhile, toast the whole-grain bread in a toaster or on a separate pan until golden and crisp.
Serve the omelette hot, accompanied by the toasted bread and sliced tomato. Optionally, drizzle the remaining 1/2 tsp of olive oil over the tomatoes for extra flavor.
Calories per Serving: 420
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