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Spinach and Feta Omelette with Pine Nuts and Parsley

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Preparation time: 7 min
Serves 2 people
4.04 Average Rating
Print Recipe
Published

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

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  1. In a medium bowl, beat the eggs with a pinch of pepper.
  2. 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.
  3. Sprinkle with the spinach, parsley, pine nuts and feta; fold the eggs over the filling.
  4. Transfer to a plate and serve with the wholegrain bread.

Notes

Prepare the filling first before starting on the eggs

Nutrition Per Serve

  • 139g Serving size
  • 1540kJ 368kcal Energy
  • 19.1g Protein
  • 25.8g Total fat
  • 4.5g Saturated fat
  • 13.6g Carbs (total)
  • 1.4g Carbs (sugar)
  • 464mg Sodium
  • 3.7g Fibre

Reviews

Overall Rating

Average Rating: 4.04

41 reviews

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