Eggs: 100g (2 large), Egg whites: 60g (2 large), Spinach: 30g (1 cup, fresh), Cherry tomatoes: 50g (5 small, halved), Red bell pepper: 30g (1/4 medium, diced), Red onion: 20g (2 tbsp, diced), Feta cheese: 20g (1.5 tbsp, crumbled), Kalamata olives: 15g (4-5, pitted and sliced), Olive oil: 5ml (1 tsp), Dried oregano: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a bowl, whisk together 100g eggs and 60g egg whites with 1g salt and 1g black pepper until well combined. 2. Heat 5ml olive oil in a non-stick skillet over medium heat. 3. Add 20g diced red onion and cook until softened, about 2 minutes. 4. Add 30g diced red bell pepper and cook for another 2 minutes. 5. Add 30g spinach and cook until wilted, about 1 minute. 6. Pour the egg mixture into the skillet, tilting to ensure even distribution. 7. As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath. 8. When the omelette is almost set but still slightly runny on top, sprinkle 50g halved cherry tomatoes, 15g sliced Kalamata olives, 20g crumbled feta cheese, and 1g dried oregano over half of the omelette. 9. Fold the other half of the omelette over the filling. 10. Cook for another minute, then slide onto a plate. 11. Garnish with 5g chopped fresh parsley.
