By emensah m
In a medium bowl, whisk together the eggs with salt and black pepper until well combined. Set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
Add the chopped tomatoes to the skillet and cook for another 2 minutes, allowing the juices to mix with the spinach.
Pour the whisked eggs into the skillet, distributing them evenly over the spinach and tomato. Let it cook undisturbed until the edges start to set.
Sprinkle the feta cheese evenly over half of the omelette.
Using a spatula, carefully fold the omelette in half, covering the side with feta.
Cook for another 1-2 minutes, then transfer the omelette to a plate. Serve warm.
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This Breakfast Vegetarian Main Course recipe is ready in 20 minutes and features eggs, spinach, feta cheese and other delicious ingredients. Contains 320 calories total.
In a medium bowl, whisk together the eggs with salt and black pepper until well combined. Set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
Add the chopped tomatoes to the skillet and cook for another 2 minutes, allowing the juices to mix with the spinach.
Pour the whisked eggs into the skillet, distributing them evenly over the spinach and tomato. Let it cook undisturbed until the edges start to set.
Sprinkle the feta cheese evenly over half of the omelette.
Using a spatula, carefully fold the omelette in half, covering the side with feta.
Cook for another 1-2 minutes, then transfer the omelette to a plate. Serve warm.
Calories per Serving: 320
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