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A Greek-style omelette filled with spinach, sun-dried tomatoes, feta cheese, and green onions, folded and topped with sesame seeds, served on a white plate with a fork and knife.

Greek Tomato & Feta Omelette

Course: Breakfast
Diet: Diabetic, Vegetarian
Time: Max 10 min
Diet: gluten-free
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 302kcal
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Equipment

Ingredients

  • 1 cup (30 g) baby spinach
  • 1 tbsp sundried tomatoes
  • 2 spring onions
  • 1 tbsp sesame/olive oil or butter
  • 6 eggs
  • 2 tbsp feta cheese, crumbled (or your favourite cheese)
  • 1 tsp sesame seeds

Instructions

  • Chop the spinach and sundried tomatoes, thinly slice the spring onions. Crumble the feta.
  • Heat up a big non-stick frying pan on medium, throw some sesame oil or a little butter in it, and make sure the pan is nicely coated.
  • Whisk the eggs, add a little salt and pepper. Pour half the egg mixture in the pan, give it a gentle ruffle/stir and let it fry on medium heat. This is for the first omelette.
  • When the mixture is a little firmer, add half of the all the ingredients to it except for the sesame seeds. This includes the feta, spinach, tomatoes, spring onions etc.
  • When you feel you can move the omelette fold it once and take it out of the pan. It can be slightly runny when you fold it - it will finish cooking itself on the inside.
  • Repeat steps 4 and 5 for the second omelette.
  • Cut in half, sprinkle with the sesame seeds and enjoy!

Nutrition

Calories: 302kcal | Carbohydrates: 5g | Protein: 21g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 499mg | Sodium: 338mg | Potassium: 389mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2261IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 3mg