- PrepPreparation time10
- CookCooking time10
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 25gSodium: 767mg
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Print- ½ tbsp extra virgin olive oil
- 3 eggs
- ½ tbsp milk
- 30g grated parmesan cheese
- 30g feta cheese
- 2 cups baby spinach shredded
- 1 tsp dried mixed herbs
- Combine the eggs and milk in a small bowl and whisk well until mixture is fluffy
- Add the baby spinach, parmesan, feta and dried herbs. Season with salt and pepper and mix again until well combined.
- Heat a non-stick frying pan over high heat. Pour the omelette mixture over the entire base. Cook for 2-3 minutes or until golden and then carefully flip over to cook the other side.
- Meanwhile, toast the wholegrain sourdough bread. Top each slice of bread with a drizzle of olive oil and half of the omelette.
- Serve and enjoy