Two Egg Omelette with Spinach, Tomato and Fetta
Healthy breakfasts don't have to be boring - try this delicious omelette recipe!
120ml milk of choice
Salt and pepper to taste
1tblsp extra virgin olive oil
2 small ripe roma tomatoes, finely diced
2 cups baby spinach leaves, washed
120g fetta, crumbled
¼ cup chopped parsley, to serve
PROTEIN 20.4g
FAT – TOTAL 20.5g
SATURATED FAT 9.4kg
CARBOHYDRATES 3.6g
SUGARS 3.6g
SODIUM 490mg
Ingredients
8 eggs120ml milk of choice
Salt and pepper to taste
1tblsp extra virgin olive oil
2 small ripe roma tomatoes, finely diced
2 cups baby spinach leaves, washed
120g fetta, crumbled
¼ cup chopped parsley, to serve
Method
1 Whisk eggs and milk in a bowl. Season with salt and pepper.
2 Heat 1 tsp oil in a small non-stick frying pan over medium heat and swirl to coat. Once oil is hot, add ¼ of egg mixture and swirl to coat pan. Allow to set for a few seconds then pull the set curds around the outside of the pan into the centre using a wooden spoon or spatula. Fill the gap with runny egg by tilting the pan. Repeat until egg is almost set.
3 Sprinkle top of omelette with ¼ of the tomato, spinach and fetta.
4 Place frying pan under griller and grill on a medium heat for 4 minutes until spinach is wilted and eggs are set to your liking. Gently loosen omelette from pan and serve with parsley on top.
TIP: You can make this as one large omelette in a large frying pan.Notes
NUTRITIONAL INFO
Quantity per serving
ENERGY 1340kJPROTEIN 20.4g
FAT – TOTAL 20.5g
SATURATED FAT 9.4kg
CARBOHYDRATES 3.6g
SUGARS 3.6g
SODIUM 490mg
- Source:
- New Idea
- Author:
- Stylist:
- Caroline Marson
- Photographer:
- Andre Martin
