Recipes
Breakfast

Spinach and feta omelette with whole wheat toast

A soft omelette filled with wilted spinach and salty feta, served with whole wheat toast and sliced tomato.

Spinach and feta omelette with whole wheat toast

Vegetarian Quick Budget Mediterranean High protein

Prep
5 min
Cooking
8 min

Per serving

471 kcal

Protein
33 g
Carbs
35 g
Fat
22 g
Fibre
6 g

In these plans

Ingredients

5 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Eggs 10 large 500 g
  • Egg whites 290 ml
  • Dried oregano, dried 2 ½ tsp
  • Black pepper ¾ tsp
  • Olive oil 1 ½ tbsp 25 g
  • Baby spinach, a large handful 200 g
  • Feta cheese, crumbled 130 g ≈ ¾ cup
  • Whole wheat bread 10 slices 320 g
  • Tomatoes, sliced 500 g ≈ 2 ¾ cups

Steps

  1. Whisk the eggs, egg whites, oregano and pepper in a bowl.
  2. Heat the olive oil in a non-stick pan over medium heat.
  3. Add the spinach and stir for 1 minute, until wilted.
  4. Pour in the eggs and cook for 2 minutes, lifting the edges so the raw egg runs underneath.
  5. Sprinkle the feta over one half and cook 1 more minute, until the top is just set.
  6. Fold the omelette in half and slide it onto a plate.
  7. Toast the bread and serve it with the sliced tomato.

Tip: No need to add salt: the feta seasons the eggs.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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