Spinach and Feta Omelette with Whole Wheat Toast

Ingredients

• Eggs 3 large
• Fresh spinach 1 cup
• Feta cheese 1 oz (28g)
• Olive oil 1 tsp
• Whole wheat bread 1 slice

Method

1. Prepare ingredients. Wash the fresh spinach under cold water and drain well. Roughly chop the spinach if the leaves are large. Crumble the feta cheese and set aside. Crack the eggs into a bowl and beat them gently with a fork or whisk until the yolks and whites are fully combined.
   Tip: Beating the eggs well helps create a fluffy omelette.
2. Cook the spinach. Heat a non-stick skillet over medium heat and add half the olive oil (about 1/2 tsp). Once warm, add the fresh spinach and sauté for 1-2 minutes until wilted but still bright green. Remove the spinach from the pan and set aside.
   Tip: Sautéing spinach briefly preserves its nutrients and flavor.
3. Cook the omelette base. Add the remaining 1/2 tsp olive oil to the same skillet and let it heat up. Pour the beaten eggs into the pan, tilting the pan gently to spread the eggs evenly. Let the eggs cook undisturbed for about 1-2 minutes until the edges start to set but the surface is still slightly runny.
   Tip: Use a non-stick pan and moderate heat to avoid burning.
4. Add spinach and feta. Evenly distribute the sautéed spinach over one half of the omelette. Sprinkle the crumbled feta cheese on top of the spinach. Continue cooking for another 1-2 minutes until the eggs are fully set but not dry.
   Tip: Covering the pan with a lid can help the omelette cook through evenly.
5. Fold and serve. Use a spatula to gently fold the omelette in half, covering the filling. Slide the omelette onto a plate. Toast the whole wheat bread slice in a toaster or on a pan until golden brown. Serve the omelette alongside the toast while warm.
   Tip: Folding the omelette carefully keeps the filling inside and makes it easier to eat.

Pro tips

• Use fresh eggs at room temperature for fluffier omelettes.
• Avoid high heat to prevent browning or burning the eggs.