Spinach Feta Omelette
This spinach feta omelette is a high protein breakfast that we make all the time. It is packed with Mediterranean flavors and ready in less than 10 minutes.
Servings: 1
Calories: 413kcal
Equipment
- 9-inch non-stick frying pan (use an 8-inch pan for a thicker omelette)
Ingredients
- 2 teaspoon olive oil
- 1 cup spinach roughly chopped (40g)
- 2 spring onions (scallions), finely chopped (30g)
- 3 large eggs
- pinch salt and pepper
- ¼ cup feta cheese crumbled, 40g
To Serve
- 1 teaspoon chives finely chopped
Instructions
- Heat 1.5 teaspoons of olive oil in a non-stick frying pan over medium heat. Sauté the spinach and spring onions for one minute until the spinach is wilted. Transfer to a small plate.
- Crack the eggs into a small bowl and whisk with a fork until well-combined. Season with a pinch of salt and pepper.
- Add the remaining ½ teaspoon of olive oil to the pan. Pour in the whisked eggs and swirl the pan so the eggs cover the bottom.
- Allow the eggs to firm up for about 1 minute, then use a rubber spatula to lift the edges slightly to loosen.
- Sprinkle half of the omelette with the cooked spinach mix and sprinkle with feta. Reduce the heat to low and cook for a further 2-3 minutes until the top is slightly set and not runny any more.
- Flip the un-topped side of the eggs over the filling, and slide onto a plate. Garnish with fresh chives.
Notes
4.8g net carbs. Makes 1 omelette.
Fluffy omelette: Blend the eggs briefly with an electric blender. This beats air bubbles into the mixture.
Option to add ½ finely minced garlic clove to the spinach and spring onions for extra flavor.
Best enjoyed straight away. Leftovers can be stored in the fridge for up to 1 day.
Nutrition
Calories: 413kcal | Total Carbohydrates: 6.6g | Protein: 25.9g | Fat: 31.5g | Saturated Fat: 11.6g | Fiber: 1.8g | Sugar: 3g
