Breakfast
Feta and Spinach Omelet
1 serving · 12 minutes
355calories
31 gprotein
8 gcarbs
22 gfat
Per serving
Ingredients
For 1 serving
- 2 eggs
- 90 g egg white (from 3 eggs, or boxed)
- 60 g baby spinach (2 handfuls)
- 30 g feta
- 100 g cherry tomatoes
- 3 g olive oil (half a teaspoon)
- Salt, pepper, pinch of dried oregano
Instructions
- Beat the eggs with the egg whites using a fork or whisk until uniform and slightly fluffy. Add only a little salt, as the feta is salty.
- In a 20–24 cm non-stick pan, heat half the oil over medium heat, and add the spinach. Stir for 1 minute until it wilts, then remove it. If it released liquid, squeeze it out, otherwise the omelet will be watery.
- Add the remaining oil to the pan, and pour in the eggs over medium-low heat. As the edges set, draw them toward the center with a spatula, and tilt the pan so the liquid part flows into place.
- When the bottom has set but the top is still slightly wet (about 3 minutes), sprinkle the spinach and crumbled feta on one half.
- Fold over the other half, cover, and let it cook for another 1 minute on low heat so the center sets and the feta softens.
- Slide onto a plate, sprinkle with pepper and oregano, and serve with the halved cherry tomatoes.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
