Energizing Greek Yogurt & Spinach Omelette

🥘 Ingredients

• 2 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup plain nonfat Greek yogurt
• 1 medium tomato, diced
• 1 teaspoon olive oil
• Salt and pepper to taste
• A pinch of dried oregano

👨‍🍳 Instructions

1. 1
   In a small bowl, whisk the eggs until well blended and season with a little salt and pepper.
2. 2
   Heat olive oil in a nonstick skillet over medium heat. Add chopped spinach and sauté for 1 minute until just wilted.
3. 3
   Pour the eggs over the spinach, swirling the pan gently to distribute evenly.
4. 4
   As the eggs begin to set, use a spatula to lift the edges, letting uncooked egg flow underneath.
5. 5
   Once the omelette is mostly set but still slightly moist on top, sprinkle the diced tomato over one half.
6. 6
   Gently fold the omelette in half and cook for another 30 seconds until fully set.
7. 7
   Transfer to a plate, top with Greek yogurt, and sprinkle with dried oregano for a classic touch.

📊 Nutritional Information

• Vitamin A: 57% Daily Value
• Vitamin C: 35% Daily Value
• Calcium: 16% Daily Value
• Iron: 18% Daily Value
• Fiber: 2g
• Potassium: 540mg

💡 Cooking Tips

• For extra creaminess, let the Greek yogurt warm to room temperature before serving.
• Don't overcook the omelette to keep it fluffy and tender.
• Use nonstick cookware to minimize oil usage and make cleanup easy.