Spinach, Mushroom and Feta Omelette

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
Prep time:: 15 minutes
Category:: Breakfast

Ingredients

3 whole eggs
50 g spinach
80 g chestnut mushrooms
30 g feta cheese
1 tbsp olive oil
1 pinch black pepper

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.

Nutrition (per serving)

Calories 380
Protein 27g
Fat 28g
Carbs 4g
Fibre 2g
Sugar 2g
Sodium 520mg