Spinach and Feta Omelettes

This high-protein breakfast will help sustain your energy levels for hours. For extra fibre, serve the omelette with wholegrain toast. Add a green salad for a nutritious brunch or lunch.

Spinach and feta omelettes
Spinach and Feta Omelettes
Spinach and Feta Omelettes
Servings Prep Time Cook Time
4people 10minutes 10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
Portions: people
Units:
Ingredients
Portions: people
Units:
Instructions
  1. Heat 1 teaspoon of the oil in a 26 cm (10-inch) non-stick frying pan over medium heat. Pour in one-quarter of the eggs and swirl to make an even layer.
  2. Use a spatula to draw the egg into the centre of the pan from the side as it begins to set. After about 1 minute the egg will be set around the side and underneath but moist on top. Sprinkle with the spinach and feta. Fold one-third of the omelette towards the centre, then fold over again to enclose the filling.
  3. Slide the omelette onto a plate and serve immediately with the tomatoes, seasoned with freshly ground black pepper. Repeat to make three more omelettes.
Recipe Notes

If you prefer, cook the tomatoes in a little oil in a frying pan over medium heat for about 5 minutes, until the skins just start to split. Keep them warm while you cook the omelettes.