Ingredients
2 large eggs
1/4 cup fresh spinach, chopped
1 tablespoon sun-dried tomatoes in oil, drained
1 teaspoon olive oil
1/4 cup crumbled feta cheese (optional)
Salt and pepper to taste
Instructions
Heat olive oil in a non-stick skillet over medium heat.
Crack the eggs into the skillet and gently stir with a fork to scramble.
Add the chopped spinach and stir until wilted.
Mix in the sun-dried tomatoes and crumbled feta (if using).
Cook for 2-3 minutes until the eggs are fully cooked but still tender.
Season with salt and pepper to taste.
Serve immediately.
Notes
For convenience, use pre-washed spinach and sun-dried tomatoes in oil.
If avoiding cheese, substitute feta with a vegan alternative or omit entirely.
Add a slice of whole-grain toast on the side for a complete meal.
- Prep Time: 5
- Cook Time: 7
- Category: Mediterranean Mornings
- Method: Cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 omelet
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg