Feta, spinach and white bean omelette

14 min · 1 servings · 447 kcal

Nora Beckett · @norapreps

Beans in an omelette sounds odd until you do it once. Two eggs plus a handful of cannellini beats three eggs on protein and adds 8 g of fibre that eggs simply cannot.

Ingredients

• egg2 pc
• white beans100 g
• spinach80 g
• feta35 g
• olive oil1 tsp
• black pepper1 to taste

Instructions

1. Wilt the spinach in the dry pan first, 90 seconds, then squeeze it out. Wet spinach makes a weeping omelette.
2. Warm the drained beans in the oil for a minute, crushing about a third of them with a fork so they bind.
3. Beat the eggs, pour over, and pull the setting edges into the middle for two minutes.
4. Scatter the spinach and crumbled feta over one half, fold, and take it off the heat while the centre is still soft.

Per serving