Spinach and Feta Omelette with Pine Nuts and Parsley
Spinach and Feta Omelette with Pine Nuts and Parsley
- Preparation time 7 mins
- Serves 2 people
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Ingredients
- 2 large eggs
- 1/2 cup baby spinach
- 1 bunch flat leaf parsley, torn
- 2 tablespoons reduced fat feta, crumbled
- 2 tablespoons pine nuts, raw or toasted
- Wholegrain bread, for serving
- Pepper to taste
- Oil spray
- Wholegrain bread to serve
Method
- In a medium bowl, beat the eggs with a pinch of pepper.
- Heat a non-stick pan over medium heat, spray with oil and add the eggs. Cook, stirring and tilting the pan until just set, about 2 to 3 minutes.
- Sprinkle with the spinach, parsley, pine nuts and feta; fold the eggs over the filling.
- Transfer to a plate and serve with the wholegrain bread.
Notes
Prepare the filling first before starting on the eggs
Nutritional Information
- Serving size 139g
- Energy 1540kJ 368kcal
- Protein 19.1g
- Total fat 25.8g
- Saturated fat 4.5g
- Carbs (total) 13.6g
- Carbs (sugar) 1.4g
- Sodium 464mg
- Fibre 3.7g
All nutrition values are per serve.
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