Protein-Packed Spinach and Feta Omelette

Ingredients

• 201g Egg
• 100g Mature spinach
• 50g Crumbled feta cheese

Method

1. 1Heat a non-stick skillet or frying pan over medium-high heat. Lightly coat with cooking spray to prevent sticking.
2. 2Add the mature spinach to the hot pan and sauté for 2-3 minutes, stirring occasionally, until wilted and any excess moisture has evaporated. Season lightly with salt and pepper. Transfer to a plate.
3. 3Crack all 4 eggs into a bowl and whisk vigorously for 30-45 seconds until fully combined and slightly frothy. This creates a fluffier omelette. Season with a pinch of salt and black pepper.
4. 4Return the skillet to medium heat and apply another light coat of cooking spray. Pour the whisked eggs into the center of the pan.
5. 5Allow the eggs to cook undisturbed for 30-45 seconds until the bottom begins to set. Using a silicone spatula, gently push the cooked egg toward the center of the pan while tilting the skillet to allow the raw egg to flow to the edges.
6. 6When the top is still slightly wet but the bottom and sides are set (about 2-3 minutes total), distribute the sautéed spinach across one half of the omelette.
7. 7Sprinkle the crumbled feta cheese evenly over the spinach and remaining egg surface.
8. 8Cook for another 30 seconds to allow the feta to warm slightly. Fold the omelette in half using your spatula, with the feta and spinach on the inside.
9. 9Slide onto a plate immediately and serve. The residual heat will continue cooking the center. Total cooking time is 4-5 minutes.