Feta & Semi-Dried Tomato Omelette
Nutrition per serving
| Calories | 272 kcal |
| Protein | 17.4 g |
| Carbs | 6.5 g |
| Fats | 19.6 g |
| Saturated Fat | 7.5 g |
| Monounsaturated Fat | 8.1 g |
| Polyunsaturated Fat | 2.6 g |
| Sugars | 4.4 g |
| Fiber | 1.2 g |
| Sodium | 399 mg |
Ingredients
| Olive Oil | |
| Egg(s) | |
| Sun-Dried Tomatoes | |
| Feta Cheese | |
| Mixed Salad Leaves |
Preparation
In a small bowl, beat the eggs lightly. Roughly chopped or diced sun-dried tomatoes. Crumble the feta cheese.
Cooking
1. Heat oil in a small skillet or frying pan, then cook the beaten eggs, swirling the skillet as it set.
2. When the eggs are set and the middle is still runny, spread tomatoes and feta cheese over the eggs, then fold gently in half.
3. Cook egg omelette for about 1 minute, then slide egg onto a plate
4. Serve egg omelette with mixed green salad on the side.