Ingredients
- 2 eggs
- 1 tablespoon olive oil (15 ml)
- 1 handful spinach (25 g)
- 1 ½ ounce feta cheese, crumbled (42 g)
- 2 slices bread, whole wheat
This dish works just as well for lunch; add a side salad to round it out.
Breakfast
Spinach & Feta Omelet
This spinach and feta omelet makes mornings a lot easier. It’s packed with protein, loaded with greens, and ready in no time. Pair with whole wheat toast and you're good to go.
Nutrition Facts
Kcal
501
Protein
27 g
Carbs
24 g
Fat
33 g
Fiber
5 g
Recipe Details
Prep Time10
Servings1
CuisineAmerican
MealBreakfast
DifficultyEasy
AllergensEggs, Dairy, Gluten
Preparation
- Beat the eggs in a bowl with a pinch of salt and pepper.
- Heat the olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until wilted.
- Pour the beaten eggs into the skillet and cook until the bottom is set.
- Sprinkle the feta cheese over one half of the omelet. Fold the other half over the cheese.
- Cook for another 1–2 minutes, until the eggs are set and the cheese melts.
- Toast the bread while the omelet finishes cooking.
- Enjoy hot with toast on the side.
FitChef Tip: 1. Boost the flavor by adding chili flakes or fresh thyme.
2. Try baby spinach for a softer texture and faster cook time.
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