By Alert Emial
In a bowl, crack the 4 eggs and whisk them together with 1/4 teaspoon of salt and 1/8 teaspoon of pepper until well combined.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the 1 cup of fresh spinach to the skillet and sauté for 1-2 minutes, until wilted.
Pour the whisked eggs into the skillet over the spinach, ensuring the eggs cover the spinach evenly.
Distribute the 1/2 cup of halved cherry tomatoes and 1/4 cup of crumbled feta cheese evenly over the eggs.
Let the omelette cook undisturbed for 3-4 minutes until the bottom is set and the top begins to firm up. You can cover the skillet with a lid to help the omelette cook evenly.
Carefully fold the omelette in half using a spatula and cook for another minute to allow the cheese to melt and the omelette to finish cooking through.
Slide the omelette onto a plate, cut into portions if desired, and serve warm.
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This Breakfast Vegetarian Quick Meal recipe is ready in 15 minutes and features eggs, fresh spinach, feta cheese (crumbled) and other delicious ingredients. Contains 350 calories total.
In a bowl, crack the 4 eggs and whisk them together with 1/4 teaspoon of salt and 1/8 teaspoon of pepper until well combined.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the 1 cup of fresh spinach to the skillet and sauté for 1-2 minutes, until wilted.
Pour the whisked eggs into the skillet over the spinach, ensuring the eggs cover the spinach evenly.
Distribute the 1/2 cup of halved cherry tomatoes and 1/4 cup of crumbled feta cheese evenly over the eggs.
Let the omelette cook undisturbed for 3-4 minutes until the bottom is set and the top begins to firm up. You can cover the skillet with a lid to help the omelette cook evenly.
Carefully fold the omelette in half using a spatula and cook for another minute to allow the cheese to melt and the omelette to finish cooking through.
Slide the omelette onto a plate, cut into portions if desired, and serve warm.
Calories per Serving: 350
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