Spinach and Feta Omelettes

This high-protein breakfast will help sustain your energy levels for hours. For extra fibre, serve the omelette with wholegrain toast. Add a green salad for a nutritious brunch or lunch.

Spinach and feta omelettesPhoto: Reader’s Digest Brain Power Cookbook
Spinach and Feta Omelettes
Spinach and Feta Omelettes
Servings Prep Time Cook Time
4people 10minutes 10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
Portions: people
Units:
Ingredients
Portions: people
Units:
Instructions
  1. Heat 1 teaspoon of the oil in a 26 cm (10-inch) non-stick frying pan over medium heat. Pour in one-quarter of the eggs and swirl to make an even layer.
  2. Use a spatula to draw the egg into the centre of the pan from the side as it begins to set. After about 1 minute the egg will be set around the side and underneath but moist on top. Sprinkle with the spinach and feta. Fold one-third of the omelette towards the centre, then fold over again to enclose the filling.
  3. Slide the omelette onto a plate and serve immediately with the tomatoes, seasoned with freshly ground black pepper. Repeat to make three more omelettes.
Recipe Notes

If you prefer, cook the tomatoes in a little oil in a frying pan over medium heat for about 5 minutes, until the skins just start to split. Keep them warm while you cook the omelettes.