Spinach & Feta Omelette

10 min · Easy · Serves 1

380 kcal per serving · 28g protein

Fluffy three-egg omelette folded around wilted spinach and salty crumbled feta. A 10-minute high-protein win.

Ingredients

• Eggs × 3
• 50 g Baby spinach
• 40 g Feta
• 1 tsp Butter
• ½ tsp Olive oil
• 1 pinch Cracked black pepper
• 2 g Salt

Method

1. Heat the olive oil

   

   Heat the olive oil in a non-stick pan over medium heat.

2. Add the spinach and toss

   

   Add the spinach and toss for 30-60 seconds just until wilted.

3. Tip onto a plate

   

   Tip onto a plate.

4. Beat the Eggs

   

   Crack the eggs into a bowl with a pinch of salt and a tablespoon of water. Whisk well until uniformly yellow and slightly frothy.

5. Wipe the pan

   

   Wipe the pan, return to medium-low heat and melt the butter until foamy.

6. Pour in the eggs

   

   Pour in the eggs.

7. Tilt the pan and pull

   

   Tilt the pan and pull the edges to the centre with a spatula for 1-2 minutes until mostly set but glossy on top.

8. Fill one half with spinach and feta

   

   Scatter the wilted spinach across one half and crumble over the feta.

9. Fold the omelette over

   

   Lift the empty half over the filling.

10. Slide onto a plate

    

    Slide onto a plate. Finish with cracked black pepper.

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