Spinach Feta Omelette
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Recipe by Sugar Free Londoner.
What we changed
Less oil and a lighter hand with the cheese. Same dish, 80 calories lighter a serving.
Ingredients
- 1¼ tsp olive oil55 cal
- 1 cup spinach (roughly chopped)55 cal
- 2 spring onions (scallions, finely chopped)10 cal
- 3 large eggs215 cal
- pinch salt and pepper0 cal
- ⅛ cup feta cheese (crumbled)46 cal
- 1 tsp chives (finely chopped)0 cal
Contains milk, eggs
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Method
- 01
Heat 1.5 teaspoons of olive oil in a non-stick frying pan over medium heat. Sauté the spinach and spring onions for one minute until the spinach is wilted. Transfer to a small plate.
- 02
Crack the eggs into a small bowl and whisk with a fork until well-combined. Season with a pinch of salt and pepper.
- 03
Add the remaining 1/2 teaspoon of olive oil to the pan. Pour in the whisked eggs and swirl the pan so the eggs cover the bottom.
- 04
Allow the eggs to firm up for about 1 minute, then use a rubber spatula to lift the edges slightly to loosen.
- 05
Sprinkle half of the omelette with the cooked spinach mix and sprinkle with feta. Reduce the heat to low and cook for a further 2-3 minutes until the top is slightly set and not runny any more.
- 06
Flip the un-topped side of the eggs over the filling, and slide onto a plate. Garnish with fresh chives.