Name: Spinach and Feta Omelette with Pine Nuts and Parsley
Prep time: 2 min
Cook time: 5 min
Ingredients: 2 large eggs; 1/2 cup baby spinach; 1 bunch flat leaf parsley, torn; 2 tablespoons reduced fat feta, crumbled; 2 tablespoons pine nuts, raw or toasted; Wholegrain bread, for serving; Pepper to taste; Olive oil spray

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In a medium bowl, beat the eggs with a pinch of pepper
Heat a non-stick pan over medium heat, spray with olive oil and add the eggs
Cook, stirring and tilting the pan until just set, about 2 to 3 minutes
Sprinkle with the spinach, parsley, pine nuts and feta; fold the eggs over the filling
Transfer to a plate and serve with the wholegrain bread

Tips & Hints:

Prepare filling first, omelettes cook so quickly, any fillings should be ready to go before starting the eggs.

In a medium bowl, beat the eggs with a pinch of pepper
Heat a non-stick pan over medium heat, spray with olive oil and add the eggs
Cook, stirring and tilting the pan until just set, about 2 to 3 minutes
Sprinkle with the spinach, parsley, pine nuts and feta; fold the eggs over the filling
Transfer to a plate and serve with the wholegrain bread

Tips & Hints:

Prepare filling first, omelettes cook so quickly, any fillings should be ready to go before starting the eggs.

In a medium bowl, beat the eggs with a pinch of pepper
Heat a non-stick pan over medium heat, spray with olive oil and add the eggs
Cook, stirring and tilting the pan until just set, about 2 to 3 minutes
Sprinkle with the spinach, parsley, pine nuts and feta; fold the eggs over the filling
Transfer to a plate and serve with the wholegrain bread