Breakfast
Spinach, feta and tomato omelette
A protein-packed breakfast with spinach, feta and tomatoes
- Ready in 15 min
- 349 kcal
Suits: Balanced, Mediterranean, Low-carb, Keto, Vegetarian
Per serving
- kcal
- 349
- Protein
- 26 g
- Carbs
- 4 g
- Fat
- 26 g
Ingredients
- 3 pcs eggs
- 60 g spinach
- 35 g feta
- 100 g tomatoes
- 5 ml olive oil
Method
- Dice the tomatoes and crumble the feta. Beat the eggs with black pepper and only a small pinch of salt, as the feta is salty.
- Heat the olive oil in a non-stick frying pan over a medium heat. Add the spinach and stir for about 1 minute until wilted, then add the tomatoes for 1 minute more.
- Pour in the eggs and spread them evenly. Cook for 3–4 minutes, lifting the set edges so the runny egg flows underneath.
- When the top is almost set, scatter over the feta, fold the omelette in half and cook for 1 minute more. Serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens