Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins


 1 tbsp extra virgin olive oil
 ½ small tomato diced
 ¼ cup finely chopped capsicum
 2 eggs
 15 g feta
 ¼ cup spinach leaves

1

Crack eggs into a mug and mix together with a fork.

2

Heat fry pan over high heat with the olive oil in it and when hot add capsicum and tomato and fry for 1 minute, stirring regularly and season with salt and pepper.

3

Reduce heat to medium, add eggs to the fry pan, place a lid over the fry pan and cook for approximately 2 minutes or until eggs look cooked on top.

4

Remove from pan cover half the omelette with spinach leaves, sprinkle with feta and fold the omelette in half covering the spinach and feta.

Serve with wholegrain toast or eat it straight up, if that's how you like your omelettes.

GF, V, DF - don't add cheese.




Ingredients

 1 tbsp extra virgin olive oil
 ½ small tomato diced
 ¼ cup finely chopped capsicum
 2 eggs
 15 g feta
 ¼ cup spinach leaves

Directions

1

Crack eggs into a mug and mix together with a fork.

2

Heat fry pan over high heat with the olive oil in it and when hot add capsicum and tomato and fry for 1 minute, stirring regularly and season with salt and pepper.

3

Reduce heat to medium, add eggs to the fry pan, place a lid over the fry pan and cook for approximately 2 minutes or until eggs look cooked on top.

4

Remove from pan cover half the omelette with spinach leaves, sprinkle with feta and fold the omelette in half covering the spinach and feta.

Serve with wholegrain toast or eat it straight up, if that's how you like your omelettes.

GF, V, DF - don't add cheese.

Notes

Spinach, tomato, capsicum, and feta omelette  

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