By tomas pajaro
Crack the eggs into a bowl. Add salt and pepper to taste, and whisk until well combined.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for about 2 minutes, until wilted. Remove the spinach from the skillet and set aside.
In the same skillet, add the remaining teaspoon of olive oil. Pour the whisked eggs into the pan, tilting to ensure even coverage.
Cook the eggs for about 2-3 minutes, until the edges begin to set. Gently lift the edges with a spatula, allowing the uncooked eggs to flow underneath.
Once the eggs are mostly set, sprinkle the wilted spinach evenly over half of the omelette. Crumble the feta cheese over the spinach.
Carefully fold the omelette in half to cover the filling. Cook for another minute, allowing the cheese to melt slightly.
Slide the omelette onto a plate, slice, and serve immediately.
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This Breakfast Vegetarian Quick Meals recipe is ready in 15 minutes and features large eggs, fresh spinach, feta cheese and other delicious ingredients. Contains 318 calories total.
Crack the eggs into a bowl. Add salt and pepper to taste, and whisk until well combined.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the fresh spinach and sauté for about 2 minutes, until wilted. Remove the spinach from the skillet and set aside.
In the same skillet, add the remaining teaspoon of olive oil. Pour the whisked eggs into the pan, tilting to ensure even coverage.
Cook the eggs for about 2-3 minutes, until the edges begin to set. Gently lift the edges with a spatula, allowing the uncooked eggs to flow underneath.
Once the eggs are mostly set, sprinkle the wilted spinach evenly over half of the omelette. Crumble the feta cheese over the spinach.
Carefully fold the omelette in half to cover the filling. Cook for another minute, allowing the cheese to melt slightly.
Slide the omelette onto a plate, slice, and serve immediately.
Calories per Serving: 318
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