Spinach and feta omelette with rye bread

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Spinach80 g
• Feta25 g
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Wash the spinach, drain it well and pat it dry with a tea towel; if the leaves are large, tear them roughly.
2. Heat half the oil in a non-stick frying pan over medium heat and wilt the spinach for 2 minutes, stirring, until it collapses and the water has evaporated; transfer it to a plate.
3. Meanwhile beat the eggs and egg white with a fork and a grind of pepper until smooth; put the rye bread on to toast.
4. Return the pan to the heat with the remaining oil, pour in the eggs, scatter the spinach over them and crumble the feta over one half.
5. Cook over low heat for 3 minutes, until the edges come away and the top is almost set; fold into a half-moon with a spatula and serve with the toast.