Today's recipe is probably my go-to breakfast option when I need something that will keep me full for a while without too many calories and that's relatively quick and easy. I saute the spinach and scallions first and then add them back in later but you could keep them in the pan and make a quick scrambled egg version of this instead if you prefer. Either way, less than 10 minutes to a tasty breakfast means this would work well on either a work day or a leisurely weekend.
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| Ingredients |
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| Feta, Spinach and Scallions |
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| Ready to mix! |
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| Finished! |
Prep Time: 5 min
Cook Time: 3 min
Serves: 1
Ingredients:
Whites of 2 large eggs
Tsp skimmed milk
Handful of spinach, stems removed and roughly chopped
1 green onion, chopped
15g feta, crumbled
Olive oil
Dash of dried mixed herbs
Pepper
Method:
Sauté the scallions for 30 seconds until they're sizzling. Add the spinach and stir until wilted. Remove from pan and set aside.
Whisk egg whites, milk, dried herbs, and pepper. Add a tiny bit of oil to the pan if needed before pouring in mixture. Heat over a low flame until the bottom has set.
Next, layer the spinach and scallion across one half of the omelette and top with the crumbled feta. Shake the pan to loosen the omelette before flipping the unadorned half over the filling.
Sauté for a further 30 seconds before flipping. Leave for 30 seconds again and serve. Enjoy!
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