Eaten plain or with a filling, omelettes are a nutritious, sustaining breakfast dish. They are quick and easy to make with readily available ingredients.
Eggs are high in protein; contain a useful source of key minerals such as iodine, iron and selenium and all the main vitamins apart from vitamin C. Free range, organic eggs also contain the biologically useful long chain omega 3 fatty acids.
Feta cheese is low in lactose and most people who are lactose intolerant can eat a small amount of cheese without triggering symptoms. However the cheese can be left out if preferred.
2 tbsp Oat Drink
a pinch of sea salt
60 g/2 oz butter / olive oil
150 g/5 oz baby spinach leaves
120 g/4 oz feta cheese, crumbled
2 tsp caraway seeds
12 cherry tomatoes cut in half
sea salt and freshly ground black pepper
To make the filling. Steam the spinach for 5 minutes or until wilted. Drain carefully taking care to remove as much moisture as you can. Allow to cool a little and then chop roughly.
Add the crumbled feta cheese and a little seasoning to the spinach.
Toast the caraway seeds in a hot frying pan until they begin to brown. Remove from the heat and stir the caraway seeds into the spinach and feta mixture.
Break the eggs into a bowl, add the Oat Drink, a pinch of salt and whisk thoroughly.
For each omelette, heat a little oil/butter in a small non stick frying pan measuring 10 cm/8 in across. Add a quarter of the egg mixture. Swirl it around the pan to form a circle. Cook the omelette on a low heat for 2 - 3 minutes until firm and golden brown underneath but with a little raw egg remaining on the top.
Spread a quarter of the feta cheese and spinach filling over the middle of each omelette and scatter a quarter of the cherry tomato halves over the filling. Roll the omelette up and cut in half before serving
You can add a tablespoon of cooked quinoa to each omelette before rolling it up. This makes a more filling breakfast dish.
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