By Andy Lam
In a bowl, crack the eggs and whisk together until fully beaten. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Set aside.
Heat 1 teaspoon of butter or olive oil in a medium-sized nonstick skillet over medium heat.
Add 1 cup of fresh spinach to the pan and sauté for 2-3 minutes, or until wilted.
Reduce the heat to low and pour the beaten eggs over the sautéed spinach, ensuring the spinach is evenly distributed.
Sprinkle 1 oz of crumbled feta cheese on top of the eggs.
Cover the skillet with a lid and cook for 3-5 minutes, or until the eggs are set and the cheese is melted.
While the omelette is cooking, toast a slice of whole-grain bread to your desired level of crispiness.
Once the omelet is cooked, gently fold it in half with a spatula and slide it onto a plate. Serve immediately with the toasted whole-grain bread.
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This Breakfast Brunch Vegetarian recipe is ready in 15 minutes and features large eggs, fresh spinach, feta cheese and other delicious ingredients. Contains 350 calories total.
In a bowl, crack the eggs and whisk together until fully beaten. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Set aside.
Heat 1 teaspoon of butter or olive oil in a medium-sized nonstick skillet over medium heat.
Add 1 cup of fresh spinach to the pan and sauté for 2-3 minutes, or until wilted.
Reduce the heat to low and pour the beaten eggs over the sautéed spinach, ensuring the spinach is evenly distributed.
Sprinkle 1 oz of crumbled feta cheese on top of the eggs.
Cover the skillet with a lid and cook for 3-5 minutes, or until the eggs are set and the cheese is melted.
While the omelette is cooking, toast a slice of whole-grain bread to your desired level of crispiness.
Once the omelet is cooked, gently fold it in half with a spatula and slide it onto a plate. Serve immediately with the toasted whole-grain bread.
Calories per Serving: 350
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