By Brittanie Peterson
Finely chop the onion and roughly chop the fresh spinach.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Sauté the onion until translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the mixture from the skillet and set aside.
In a bowl, beat the eggs with the salt and black pepper until well mixed.
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Pour in the beaten eggs and cook for 1 minute.
Evenly distribute the spinach and onion mixture over one half of the omelette. Crumble the feta cheese over the mixture.
Fold the omelette in half and cook for another 1-2 minutes, or until the eggs are fully cooked and the cheese has melted slightly.
Toast the whole wheat bread slices until golden brown. Serve alongside the omelette.
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This Breakfast Vegetarian recipe is ready in 20 minutes and features Eggs, Fresh spinach, Feta cheese and other delicious ingredients. Contains 450 calories total.
Finely chop the onion and roughly chop the fresh spinach.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Sauté the onion until translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the mixture from the skillet and set aside.
In a bowl, beat the eggs with the salt and black pepper until well mixed.
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Pour in the beaten eggs and cook for 1 minute.
Evenly distribute the spinach and onion mixture over one half of the omelette. Crumble the feta cheese over the mixture.
Fold the omelette in half and cook for another 1-2 minutes, or until the eggs are fully cooked and the cheese has melted slightly.
Toast the whole wheat bread slices until golden brown. Serve alongside the omelette.
Calories per Serving: 450
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