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

942 kcal

Protein
65 g
Carbs
71 g
Fat
44 g
Fibre
12 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

4 servings

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

  • Eggs 16 large 800 g
  • Egg whites 470 ml
  • Dried oregano, dried 1 ½ tbsp
  • Black pepper 1 tsp
  • Olive oil 2 ½ tbsp 35 g
  • Baby spinach, a large handful 320 g
  • Feta cheese, crumbled 200 g ≈ 1 ¼ cups
  • Whole wheat bread 16 slices 510 g
  • Tomatoes, sliced 800 g ≈ 4 ½ 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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