Spanakopita Protein Pizza Omelet
Prep Time: 10 Mins
Cook Time: 10 Mins
Total Time: 20 Mins
Serves: 1
This recipe is one of many in my egg pizza collection, where a high-protein base of eggs and egg whites is topped with veggies and cheese. Packed with spinach and feta, this open-faced omelet conjures up the flavours of spanakopita.
Ingredients
1 tablespoon olive oil
1 shallot, finely diced
3 handfuls of spinach
1 teaspoon parsley, roughly chopped
1 egg
1/2 cup of egg whites
30g feta
Salt and pepper to taste
Directions
In a non-stick skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the shallot and cook, stirring frequently until soft, about 3 minutes. Add the spinach and cook another 2-3 minutes, until wilted. Mix in the parsley, season with a pinch of salt and empty the contents of the pan onto a plate.
Beat the egg and egg whites with a pinch of salt and a few twists of ground pepper.
Add the remaining 1/2 tablespoon of olive oil to the pan and add the beaten eggs to the skillet. Cook until the eggs start to solidify, but are only halfway cooked.
Sprinkle the onion and spinach mixture and the feta on top of the eggs. Cover the pan with a lid so the steam cooks the eggs fully, about 2-3 minutes more.
Notes
If you do not want to use egg whites, use 3 eggs and add a splash of milk.
If you have an oven-safe skillet, instead of covering the skillet with a lid until the eggs are cooked you can simply pop the pan under the broiler until the eggs set.
