Green Garden Omelette

Wholesome greens and fluffy eggs for a balanced brunch. This protein-packed breakfast staple is a quick way to get your daily dose of iron and healthy fats.

Ingredients

• 3 large free-range eggs
• 2 cups fresh baby spinach, roughly chopped
• 1/4 cup feta or goat cheese, crumbled
• 1 tsp butter or olive oil
• Fresh chives, finely chopped
• Sea salt and black pepper

Preparation Steps

1. Whisk eggs in a bowl with a pinch of salt and pepper until light and airy.
2. Heat butter in a non-stick pan over medium heat. Sauté spinach until just wilted.
3. Pour the eggs over the spinach. Let them set for 1-2 minutes without stirring.
4. Sprinkle with cheese and chives, fold in half, and slide onto a plate.

Chef's Note

Don't overcook the eggs! They should be slightly moist on top when you fold the omelette for the best texture.