By ashley park
Heat half a teaspoon of olive oil or butter in a non-stick frying pan over medium heat. Add the lightly sautéed spinach and cook for 1-2 minutes until it's fully wilted and any excess moisture evaporates. Remove spinach from the pan and set aside.
In a bowl, beat the eggs with a pinch of salt and pepper until well combined.
Add the remaining half teaspoon of olive oil or butter to the frying pan. Pour the beaten eggs into the pan, swirling to cover the entire surface evenly. Cook for 1-2 minutes, or until the eggs begin to set at the edges.
Sprinkle the spinach and crumbled feta cheese evenly over one half of the omelette. Use a spatula to carefully fold the other half over the filling.
Continue to cook for 1-2 minutes until the omelette is fully set and the cheese is slightly melted. Remove the omelette from the pan and place on a plate.
While the omelette is cooking, toast the slice of whole-grain bread to your liking. Once toasted, place the tomato slices on top of the toast. Season with a pinch of salt and pepper.
Serve the spinach and feta omelette alongside the tomato-topped whole-grain toast. Enjoy your meal!
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This Breakfast Brunch Vegetarian recipe is ready in 15 minutes and features large eggs, spinach, feta cheese, crumbled and other delicious ingredients. Contains 400 calories total.
Heat half a teaspoon of olive oil or butter in a non-stick frying pan over medium heat. Add the lightly sautéed spinach and cook for 1-2 minutes until it's fully wilted and any excess moisture evaporates. Remove spinach from the pan and set aside.
In a bowl, beat the eggs with a pinch of salt and pepper until well combined.
Add the remaining half teaspoon of olive oil or butter to the frying pan. Pour the beaten eggs into the pan, swirling to cover the entire surface evenly. Cook for 1-2 minutes, or until the eggs begin to set at the edges.
Sprinkle the spinach and crumbled feta cheese evenly over one half of the omelette. Use a spatula to carefully fold the other half over the filling.
Continue to cook for 1-2 minutes until the omelette is fully set and the cheese is slightly melted. Remove the omelette from the pan and place on a plate.
While the omelette is cooking, toast the slice of whole-grain bread to your liking. Once toasted, place the tomato slices on top of the toast. Season with a pinch of salt and pepper.
Serve the spinach and feta omelette alongside the tomato-topped whole-grain toast. Enjoy your meal!
Calories per Serving: 400
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