Two Egg Omelette with Spinach, Tomato and Fetta
Two Egg Omelette with Spinach, Tomato and Fetta
Serves:
4 Serves

Ingredients

  • 8 eggs
  • 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
  1. Method
  2. Notes

  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.

NUTRITIONAL INFO

Quantity per serving

ENERGY 1340kJ
PROTEIN 20.4g
FAT – TOTAL 20.5g
SATURATED FAT 9.4kg
CARBOHYDRATES 3.6g
SUGARS 3.6g
SODIUM 490mg

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