Potato: 100g (1 small, thinly sliced), Eggs: 150g (3 medium), Spinach: 50g (2 cups, fresh), Feta cheese: 30g (2 tbsp, crumbled), Red onion: 30g (1/4 small, diced), Cherry tomatoes: 50g (1/4 cup, halved), Olive oil: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a non-stick skillet over medium heat. Add 3g minced garlic and 30g diced red onion, sauté for 1-2 minutes. 2. Add 100g thinly sliced potato and cook for 5-6 minutes, stirring occasionally, until just tender. Add 50g fresh spinach and cook until wilted. 3. In a bowl, whisk 150g eggs with 1g dried oregano. Pour the egg mixture into the skillet, add 30g crumbled feta cheese and 50g halved cherry tomatoes, and cook gently until the eggs are mostly set. 4. Finish under a broiler or cover and cook until fully set. Season with salt and black pepper to taste at the end.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
