Power Protein Omelette with Spinach & Tomatoes

🥘 Ingredients

• 3 large eggs
• 60g fresh baby spinach
• 80g cherry tomatoes, halved
• 40g low-fat feta cheese, crumbled
• 1 tsp olive oil
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl and whisk with a pinch of salt and pepper until well combined.
2. 2
   Heat olive oil in a non-stick skillet over medium heat.
3. 3
   Add spinach and sauté for about 1 minute until just wilted.
4. 4
   Pour the eggs evenly over the spinach in the pan.
5. 5
   Scatter cherry tomatoes and feta cheese over the eggs.
6. 6
   Cover and cook for 2-3 minutes, or until the eggs are set but still slightly moist on top.
7. 7
   Carefully fold the omelette in half, slide onto a plate, and sprinkle with fresh parsley before serving.

📊 Nutritional Information

• Vitamin A: 1200 IU (25% DV)
• Vitamin C: 18 mg (20% DV)
• Calcium: 200 mg (15% DV)
• Iron: 3 mg (16% DV)
• Magnesium: 40 mg (10% DV)
• Fiber: 3 g
• Potassium: 520 mg (15% DV)

💡 Cooking Tips

• Use a non-stick skillet to prevent sticking and ensure easy folding.
• Spread the veggies evenly so each bite is balanced.
• Do not overcook the eggs—they should be just set for the creamiest texture.
• Feel free to add a pinch of chili flakes if you like a slight kick in the morning.