Mediterranean Veggie Omelette
A quick and satisfying Mediterranean-style omelette packed with vegetables and a hint of cheese, perfect for a healthy start to your day.
5 min
Prep
10 min
Cook
4
Serves
250
Calories
Macros · per serving
16g protein
6g carbs
18g fat
Ingredients
For 4 servings
- 8 eggs
- 1 bell pepper
- 1 tomato
- 2 cups baby spinach
- 1/2 cup feta cheese
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Chop the bell pepper and tomato into small pieces and set aside.
- 2
In a large bowl, crack the eggs and beat them until the yolks and whites are fully combined. Season with salt and black pepper to taste.
- 3
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- 4
Add the chopped bell pepper and cook for 3-4 minutes until slightly softened.
- 5
Add the tomato and baby spinach to the skillet, and sauté for another 2 minutes until the spinach is wilted.
- 6
Pour the beaten eggs over the vegetables in the skillet, tilting the skillet to distribute the eggs evenly.
- 7
Sprinkle the feta cheese over the top, and let the omelette cook undisturbed for 3-5 minutes, or until the eggs are fully set and the bottom is lightly golden.
- 8
Use a spatula to fold the omelette in half, let it rest for 30 seconds, then remove from heat.
- 9
Slice into four portions and serve warm.
Cook it this week.
NeatEat plans Mediterranean Veggie Omelette — and the rest of your week — around your budget, groceries included.