By Nate Patrylak
Wash the fresh spinach thoroughly and pat dry with a paper towel.
Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk until the whites and yolks are fully combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet. Sauté for about 2 minutes or until the spinach is wilted.
Pour the beaten eggs into the skillet over the wilted spinach. Gently stir to distribute the spinach evenly throughout the eggs.
Crumble the feta cheese evenly over the surface of the omelette.
Allow the omelette to cook without stirring for about 3-4 minutes or until the edges are set and the center is still slightly creamy. You can cover the skillet with a lid if you prefer the eggs more cooked through.
Once cooked to your liking, use a spatula to fold the omelette in half. Slide it onto a plate and serve immediately.
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This Breakfast Healthy Vegetarian recipe is ready in 15 minutes and features eggs, fresh spinach, feta cheese and other delicious ingredients. Contains 300 calories total.
Wash the fresh spinach thoroughly and pat dry with a paper towel.
Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk until the whites and yolks are fully combined.
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet. Sauté for about 2 minutes or until the spinach is wilted.
Pour the beaten eggs into the skillet over the wilted spinach. Gently stir to distribute the spinach evenly throughout the eggs.
Crumble the feta cheese evenly over the surface of the omelette.
Allow the omelette to cook without stirring for about 3-4 minutes or until the edges are set and the center is still slightly creamy. You can cover the skillet with a lid if you prefer the eggs more cooked through.
Once cooked to your liking, use a spatula to fold the omelette in half. Slide it onto a plate and serve immediately.
Calories per Serving: 300
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