By Aamarh Louis
Whisk 2 large eggs in a bowl with a pinch of salt and black pepper until well combined.
Heat 1 tsp of butter or olive oil in a non-stick skillet over medium heat.
Add 1 cup of baby spinach to the skillet and sauté for about 1-2 minutes until wilted.
Pour the whisked eggs into the skillet over the spinach, tilting the pan to distribute them evenly.
Cook for about 2-3 minutes or until the bottom is set and the top is slightly cooked through.
Sprinkle 30 g of crumbled feta over one half of the omelette.
Carefully fold the omelette in half and cook for another minute to melt the feta.
Transfer the omelette to a plate.
Toast 1 slice of whole-grain bread in a toaster or on a skillet until golden brown.
Serve the omelette alongside the whole-grain toast.
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This Breakfast Vegetarian Quick Meals recipe is ready in 15 minutes and features large eggs, baby spinach, crumbled feta and other delicious ingredients. Contains 350 calories total.
Whisk 2 large eggs in a bowl with a pinch of salt and black pepper until well combined.
Heat 1 tsp of butter or olive oil in a non-stick skillet over medium heat.
Add 1 cup of baby spinach to the skillet and sauté for about 1-2 minutes until wilted.
Pour the whisked eggs into the skillet over the spinach, tilting the pan to distribute them evenly.
Cook for about 2-3 minutes or until the bottom is set and the top is slightly cooked through.
Sprinkle 30 g of crumbled feta over one half of the omelette.
Carefully fold the omelette in half and cook for another minute to melt the feta.
Transfer the omelette to a plate.
Toast 1 slice of whole-grain bread in a toaster or on a skillet until golden brown.
Serve the omelette alongside the whole-grain toast.
Calories per Serving: 350
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