High-protein spinach and feta omelette with tomatoes

High-protein spinach and feta omelette with tomatoes: a quick, savoury egg dish with fresh spinach, creamy feta and juicy cherry tomatoes.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 350 kcal per serving
• Protein: 30 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 3 organic eggs
• 50 g spinach
• 40 g feta
• 6 cherry tomatoes
• 1 tbsp grass-fed butter
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of nutmeg

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Whisk the eggs thoroughly with salt, pepper and nutmeg in a bowl until evenly combined.
2. Melt the grass-fed butter in a non-stick frying pan over a medium heat.
3. Pour the egg mixture into the pan and let it set briefly until the underside starts to firm up.
4. Put the spinach, halved cherry tomatoes and crumbled feta on one half of the omelette. Cook a little longer until the spinach wilts slightly.
5. Carefully fold the empty half over the filling and finish cooking the omelette over a low heat until it's still juicy inside.
6. Serve immediately, with a little more pepper or a small side of fresh tomatoes if you like.

Good to know

When mornings need to be quick, this omelette is right up my street. It's savoury, satisfying and on the table without much effort.

Swaps

Feta → goat's cheese (often a little stronger in flavour, also provides protein). Grass-fed butter → ghee (takes high heat). Cherry tomatoes → red pepper (also provides vitamin C and a little more bite). Feta → cottage cheese (more protein, milder).

Allergens

Contains egg and milk. Generally suitable for children if cooked through and mildly seasoned; during pregnancy, only make it with pasteurised feta and fully cooked egg.