Spinach, Mushroom and Feta Omelette
Breakfast
A fluffy three-egg omelette packed with sautéed mushrooms, wilted spinach and salty feta. Virtually carb-free and keeps you full all morning.
Serves
1 people
Prep Time
15 minutes
Instructions
1. Heat half the olive oil in a small non-stick pan and fry the sliced mushrooms until golden. Add the spinach and cook until just wilted, then tip onto a plate. 2. Beat the eggs with black pepper. Add the remaining oil to the pan and pour in the eggs. 3. As the eggs begin to set, scatter the mushrooms, spinach and crumbled feta over one half. 4. Fold the omelette over, cook for another minute and slide onto a plate.
Ingredients
- 3 whole eggs
- 50 g spinach
- 80 g chestnut mushrooms
- 30 g feta cheese
- 1 tbsp olive oil
- 1 pinch black pepper
Nutrition Facts
Calories
380 kcal
Protein
27g
Fat
28g
Carbs
4g
Fiber
2g
Sugar
2g
Sodium
520mg