By Caitlin Howard
Wash and roughly chop the fresh spinach leaves to make them more manageable in the omelette.
In a mixing bowl, crack 4 eggs and add 2 tablespoons of milk. Season with 1/4 teaspoon each of salt and black pepper. Whisk the mixture until the eggs are well beaten and everything is combined.
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat.
Add the chopped spinach to the skillet and sauté for about 2 minutes, or until the spinach is wilted.
Pour the egg mixture over the wilted spinach in the skillet. Ensure it spreads evenly in the pan.
Cook the eggs without stirring, for about 3 to 4 minutes, or until the edges start to set but the top is still slightly runny.
Evenly sprinkle 1/2 cup of crumbled feta cheese over one half of the omelette.
Using a spatula, gently fold the other half of the omelette over the feta-topped portion.
Cook for another 2 minutes or until the inside is cooked to your liking and the cheese is slightly melted. Remove from heat.
Slide the omelette onto a plate, cut in half if serving two, and enjoy immediately while warm.
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This Breakfast Brunch Vegetarian recipe is ready in 15 minutes and features eggs, fresh spinach, feta cheese and other delicious ingredients. Contains 240 calories total.
Wash and roughly chop the fresh spinach leaves to make them more manageable in the omelette.
In a mixing bowl, crack 4 eggs and add 2 tablespoons of milk. Season with 1/4 teaspoon each of salt and black pepper. Whisk the mixture until the eggs are well beaten and everything is combined.
Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat.
Add the chopped spinach to the skillet and sauté for about 2 minutes, or until the spinach is wilted.
Pour the egg mixture over the wilted spinach in the skillet. Ensure it spreads evenly in the pan.
Cook the eggs without stirring, for about 3 to 4 minutes, or until the edges start to set but the top is still slightly runny.
Evenly sprinkle 1/2 cup of crumbled feta cheese over one half of the omelette.
Using a spatula, gently fold the other half of the omelette over the feta-topped portion.
Cook for another 2 minutes or until the inside is cooked to your liking and the cheese is slightly melted. Remove from heat.
Slide the omelette onto a plate, cut in half if serving two, and enjoy immediately while warm.
Calories per Serving: 240
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