By leathe francis
Crack the eggs into a mixing bowl and add salt and pepper. Whisk the eggs together until well combined and slightly frothy.
Chop the small onion finely. Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
Add the fresh spinach to the skillet with the sautéed onions. Cook until the spinach wilts, stirring occasionally, about 2 minutes.
Pour the beaten eggs over the spinach and onion mixture in the skillet. Gently stir with a spatula to distribute the vegetables evenly in the eggs.
Sprinkle the crumbled feta cheese evenly over the egg mixture.
Cover the skillet with a lid and reduce the heat to low. Cook the omelette until the eggs are set and the cheese is melted, about 5-7 minutes.
Once cooked, carefully slide the omelette onto a plate, fold it in half, and serve while hot.
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This Breakfast Vegetarian Egg Dishes recipe is ready in 20 minutes and features large eggs, fresh spinach, crumbled feta cheese and other delicious ingredients. Contains 320 calories total.
Crack the eggs into a mixing bowl and add salt and pepper. Whisk the eggs together until well combined and slightly frothy.
Chop the small onion finely. Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
Add the fresh spinach to the skillet with the sautéed onions. Cook until the spinach wilts, stirring occasionally, about 2 minutes.
Pour the beaten eggs over the spinach and onion mixture in the skillet. Gently stir with a spatula to distribute the vegetables evenly in the eggs.
Sprinkle the crumbled feta cheese evenly over the egg mixture.
Cover the skillet with a lid and reduce the heat to low. Cook the omelette until the eggs are set and the cheese is melted, about 5-7 minutes.
Once cooked, carefully slide the omelette onto a plate, fold it in half, and serve while hot.
Calories per Serving: 320
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