Feta & Spinach Omelette


  • 3 eggs (or 5-6 egg whites)
  • splash of milk
  • 40g feta cheese
  • 1/2 cup chopped tomatoes
  • 30-50g spinach


Sauté the tomatoes and spinach for a few minutes and set aside. Whisk the eggs with a bit of milk and pepper then prepare the pan – set the hob on medium to low heat and only use butter for cooking. Pour the egg mixture into the pan and allow to cook for a minute. Add the crumbled feta and vegetables mixture, then let cook for another minute or two and fold the omelette like an envelope. As eggs cook in their own heat, you can always turn the heat off and let the omelette continue to cook for a few minutes. Bon appetit!

Energy: 365kcal, 28g protein, 24g fat, 8g fat.

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