Low-Carb Spinach and Feta Omelette

Crack the eggs into a bowl and whisk them until well-beaten. Season with a pinch of salt and pepper to taste.

Heat the olive oil in a non-stick skillet over medium heat.

Add the chopped spinach to the skillet and sauté for 1-2 minutes until it begins to wilt.

Pour the beaten eggs into the skillet over the sautéed spinach.

Allow the eggs to cook undisturbed for a minute or two until the edges start to set. Using a spatula, gently lift the edges of the omelette and tilt the skillet to let the uncooked eggs flow to the edges. Continue cooking for another 2-3 minutes until the omelette is mostly set but still slightly runny on top.

Sprinkle the crumbled feta cheese evenly over one half of the omelette.

Carefully fold the other half of the omelette over the side with the feta cheese, creating a half-moon shape. Press it down gently with the spatula.

Continue cooking for another 1-2 minutes until the omelette is fully set and the cheese inside is slightly melted.

Slide the omelette onto a plate and garnish with any optional toppings you prefer, such as diced tomatoes, chopped green onions, or a drizzle of hot sauce.

Serve your Low-Carb Spinach and Feta Omelette hot, and savour the delicious, low-carb, and protein-packed breakfast or brunch option.