By Lara Gates
Wash and dry the spinach thoroughly. Roughly chop the spinach leaves.
In a medium-sized bowl, crack the eggs and whisk them until they are fully beaten. Season with salt and pepper to taste.
Heat the olive oil in a non-stick frying pan over medium heat. Add the spinach and sauté for about 2-3 minutes, or until the spinach is wilted.
Pour the beaten eggs into the pan over the spinach. Tilt the pan to spread the eggs evenly on the bottom.
Crumble the feta cheese and sprinkle it evenly over the egg mixture as it begins to set, about 1-2 minutes after pouring the eggs into the pan.
Continue cooking the omelette for another 2-3 minutes, or until the eggs are fully set and the bottom is lightly golden brown.
Carefully fold the omelette in half using a spatula and slide it onto a serving plate. Serve immediately while hot.
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This Breakfast Vegetarian recipe is ready in 15 minutes and features eggs, fresh spinach, feta cheese and other delicious ingredients. Contains 350 calories total.
Wash and dry the spinach thoroughly. Roughly chop the spinach leaves.
In a medium-sized bowl, crack the eggs and whisk them until they are fully beaten. Season with salt and pepper to taste.
Heat the olive oil in a non-stick frying pan over medium heat. Add the spinach and sauté for about 2-3 minutes, or until the spinach is wilted.
Pour the beaten eggs into the pan over the spinach. Tilt the pan to spread the eggs evenly on the bottom.
Crumble the feta cheese and sprinkle it evenly over the egg mixture as it begins to set, about 1-2 minutes after pouring the eggs into the pan.
Continue cooking the omelette for another 2-3 minutes, or until the eggs are fully set and the bottom is lightly golden brown.
Carefully fold the omelette in half using a spatula and slide it onto a serving plate. Serve immediately while hot.
Calories per Serving: 350
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