Breakfastby RobinImported from YouTube
Whip up a vibrant and satisfying Greek omelette in under 15 minutes, packed with fresh spinach, tangy feta, and aromatic mint for a quick and nutritious start to your day.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
8 tbspSpinach
8 tbspOnion
4 tbspTomatoes
4 tspBlack olives
2 tbspMint
8 tbspFetaMise en Place — Finely chop 8 tbsp spinach and 8 tbsp onion. Chop 4 tbsp tomatoes and remove seeds. Thinly slice 4 tsp black olives. Chop 2 tbsp mint. Crumble 8 tbsp feta.
8Egg
4 tbspMilk
1 tspSalt
1 tspBlack pepperWhisk 8 egg, 4 tbsp milk, 1 tsp salt, and 1 tsp black pepper in a bowl until well combined and frothy.
4 tbspOlive oilHeat 4 tbsp olive oil in a non-stick pan over medium heat.
8 tbspSpinach8 tbspOnion4 tbspTomatoes4 tspBlack olivesAdd 8 tbsp spinach, 8 tbsp onion, 4 tbsp tomatoes, and 4 tsp black olives to the pan.
Sauté the vegetables for 2-3 minutes, stirring frequently, until softened.
Spread the sautéed vegetables evenly across the pan.
EggPour the whisked Egg mixture over the vegetables.
EggCover the pan with a lid and cook until the Egg mixture is mostly set, about 3-5 minutes.
8 tbspFeta2 tbspMintSprinkle 8 tbsp feta and 2 tbsp mint over the partially set omelette.
Gently fold the omelette in half using a spatula.
Slide the omelette onto a plate and serve immediately.