By Shona Bonewit
Crack the eggs into a medium bowl, add the salt, black pepper, and whisk until the mixture is well combined and a bit frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and cook until wilted, about 2 minutes.
Pour the egg mixture over the spinach, tilting the pan to ensure even coverage.
Sprinkle the crumbled feta cheese evenly over the eggs.
Cook the omelet for about 5-7 minutes, until the eggs are set but still soft on top. You can cover with a lid to speed up the cooking process.
Once the bottom is golden and the top is just set, use a spatula to gently fold the omelet in half.
Slide the omelet onto a plate and serve immediately.
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This Breakfast Vegetarian recipe is ready in 15 minutes and features Eggs, Spinach, Feta cheese and other delicious ingredients. Contains 310 calories total.
Crack the eggs into a medium bowl, add the salt, black pepper, and whisk until the mixture is well combined and a bit frothy.
Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and cook until wilted, about 2 minutes.
Pour the egg mixture over the spinach, tilting the pan to ensure even coverage.
Sprinkle the crumbled feta cheese evenly over the eggs.
Cook the omelet for about 5-7 minutes, until the eggs are set but still soft on top. You can cover with a lid to speed up the cooking process.
Once the bottom is golden and the top is just set, use a spatula to gently fold the omelet in half.
Slide the omelet onto a plate and serve immediately.
Calories per Serving: 310
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