Spinach & Feta Omelette with Avocado Toast and Berries
A balanced, protein-forward breakfast with eggs and Greek yogurt, whole-grain toast with avocado, and fresh berries — under 800 calories for one serving.
- 1
Whisk the eggs and egg whites together with a pinch of salt and pepper.
- 2
Heat olive oil in a nonstick skillet over medium heat and sauté the spinach until wilted, 1–2 minutes.
- 3
Pour the egg mixture into the skillet over the spinach, let set for about 1 minute, then sprinkle feta evenly and fold the omelette when mostly set. Cook another 30–60 seconds to finish.
- 4
Toast the whole-grain bread. Mash the avocado with a pinch of salt and spread over the toast. Top with sliced cherry tomatoes if desired.
- 5
Spoon Greek yogurt into a small bowl and top with mixed berries.
- 6
Plate the omelette alongside the avocado toast and yogurt with berries and serve immediately.
