Feta, Spinach and Tomato Omelette Recipe
Feta, Spinach & Tomato Omelette Recipe
An easy Fodmap friendly omelette which is also a great low carb, high fat meal. The only issue you might have is getting it stuck to your pans if they are old!
- 2 medium free range eggs
- 5 plum tomatoes, halved
- 85g spinach
- 25g feta, crumbled
- 1 tbsp butter
- Wilt 40g of the spinach by adding it to a bowl of hot water. Leave until wilted (a few minutes) then drain. Add this to a small bowl with the tomatoes and feta.
- Beat the eggs and season with salt and pepper. Heat the butter in a non stick frying pan on medium-high heat and pour in the beaten eggs. Gently push around the cooked sections from the edge towards the centre so that the uncooked eggs run to the hot pan surface. Continue cooking until no visible liquid egg remains. Place the wilted spinach, tomatoes and feta on one side of the omelette and fold the omelette in half.
- Serve immediately with the remaining spinach on the side.
- Kcal: 387
- Protein: 20.6g
- Fats: 32.8g
- Carbs: 2.6g
- Fibre: 1.3g