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Greek Omelette

Serving size: 1

This omelette is low carb, healthy, yummy and filling. Great for any meal.

You need:

  • 2 eggs
  • ¾ cup baby spinach
  • 1 tbsp water
  • 1 ½ tbsp minced & pitted Kalamata olives
  • 2 tsp olive oil
  • 1 ½ tbsp minced sundried tomato strips in oil, drained
  •  add salt & pepper to taste.

Method:

  • Combine the egg, salt, pepper and water in a bowl and whisk until lightly beaten – set aside.
  • Heat the olive oil in a 30cm non stick skillet over medium heat.
  • Add the spinach and cover for 1 min.
  • Increase the heat to medium high for 1 min.
  • Pour the eggs evenly over the spinach sprinkle with olives and sundried tomatoes and allow to sit for 1 min.
  • Lift one half of the omelette and flip it over the other half. Cook for about 30 seconds and flip once cooked to desired doneness.

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