By emensah m
Crack the eggs into a medium-sized bowl, and whisk them together with a pinch of salt and black pepper until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced onions and cook until they are translucent, about 3-4 minutes.
Add the fresh spinach to the onions in the skillet and sauté until the spinach is wilted, about 2 minutes.
Pour the beaten eggs evenly over the onion and spinach mixture in the skillet. Let the eggs cook without stirring until the edges begin to set, about 2-3 minutes.
Sprinkle the crumbled feta cheese evenly over one half of the omelette.
Using a spatula, carefully lift and fold the other half of the omelette over the cheese-filled half.
Continue to cook for another 2-3 minutes until the omelette is fully set and cooked through.
Gently slide the omelette onto a plate and serve hot.
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This Breakfast Vegetarian Quick and Easy recipe is ready in 20 minutes and features fresh spinach, feta cheese, diced onions and other delicious ingredients. Contains 300 calories total.
Crack the eggs into a medium-sized bowl, and whisk them together with a pinch of salt and black pepper until well combined and slightly frothy.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced onions and cook until they are translucent, about 3-4 minutes.
Add the fresh spinach to the onions in the skillet and sauté until the spinach is wilted, about 2 minutes.
Pour the beaten eggs evenly over the onion and spinach mixture in the skillet. Let the eggs cook without stirring until the edges begin to set, about 2-3 minutes.
Sprinkle the crumbled feta cheese evenly over one half of the omelette.
Using a spatula, carefully lift and fold the other half of the omelette over the cheese-filled half.
Continue to cook for another 2-3 minutes until the omelette is fully set and cooked through.
Gently slide the omelette onto a plate and serve hot.
Calories per Serving: 300
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