Spinach & Feta Omelette

Name: Spinach & Feta Omelette
Prep time: 6 min
Cook time: 6 min
Total time: 12 min
Yield: 1 serving
Ingredients: 3 eggs (150g) Eggs; 2 handfuls (50g) Spinach; crumbled (40g) Feta Cheese; 1 small, diced (60g) Tomatoes; 1 1/2 tsp (8g) Olive Oil

Recipes · Breakfast · Recipe, Typed Supps

Three eggs, a pan, and the two things in the fridge that always go together.

Allergens and patterns

Contains eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Keto, Gluten-free.

Ingredients

3 eggs (150g) Eggs — The protein and the structure, plus choline — which most people undershoot and eggs are the densest source of.
2 handfuls (50g) Spinach — Wilts to almost nothing but carries folate and vitamin K with it.
crumbled (40g) Feta Cheese — Salty enough that the omelette needs no other seasoning, and a real calcium contribution.
1 small, diced (60g) Tomatoes — Acidity and moisture against the fat of the cheese and yolk.
1 1/2 tsp (8g) Olive Oil — A hot pan and enough fat is the whole technique — an omelette sticks when either is missing.

Nutrition per serving

Calories: 386 kcal
Protein: 27.3g
Carbohydrate: 2.8g
of which sugars: 2.5g
Fat: 29.2g
of which saturated: 9.9g
Fibre: 2.1g
Sodium: 678.9mg

Method

Wilt the spinach in the oiled pan, then lift it out.
Pour in the beaten eggs and let them set for a minute without stirring.
Scatter the spinach, feta and tomato over one half.
Fold and slide it out while the middle is still just soft.