Spinach Omelette with Whole Wheat Toast and Pear

A nutritious and balanced breakfast featuring a fluffy spinach and feta omelette, served with a side of whole wheat toast and a fresh, juicy pear.

1. 1

   Prepare the spinach filling

   • Heat 1 tsp of butter in an 8-inch non-stick skillet over medium heat.
   • Add the finely chopped onion and sauté for 2-3 minutes until softened.
   • Stir in the minced garlic and cook for another 30 seconds until fragrant.
   • Add the spinach and cook, stirring frequently, for 1-2 minutes until it has completely wilted.
   • Transfer the spinach mixture to a small bowl and gently press out any excess liquid with a spoon. Set aside.
2. 2

   Cook the first omelette

   • In a small bowl, crack 2 large eggs. Add 1 tbsp of milk, 1/8 tsp of salt, and 1/8 tsp of black pepper.
   • Whisk vigorously for 30-60 seconds until the mixture is pale and slightly frothy.
   • Wipe the skillet clean and melt the remaining 1 tsp of butter over medium heat.
   • Pour the whisked eggs into the hot skillet. Let cook for about 1 minute, until the edges begin to set.
   • With a spatula, gently push the cooked edges toward the center and tilt the pan to allow uncooked egg to flow underneath. Continue until the omelette is mostly set but the center is still slightly moist.
   • Spoon half of the spinach mixture and sprinkle half of the feta cheese over one side of the omelette.
   • Carefully fold the other half over the filling and let it cook for 30 more seconds.
3. 3

   Serve and repeat

   • Slide the finished omelette onto a plate.
   • Repeat the process in Step 2 with the remaining ingredients to make the second omelette.
   • Serve immediately while warm.