Spinach & Feta Omelette

Crack the eggs into a bowl and whisk together until fluffy. Season with salt and pepper.

Melt one tablespoon of butter in a small non-stick frying pan. Add the minced garlic and cook for one minute until fragrant. Add the spinach leaves and cook, stirring occasionally, until wilted. Season with salt and pepper.

Remove the cooked spinach from the pan and set aside in a bowl.

Melt the remaining butter in the pan. When bubbly, pour in the whisked eggs.

Tilt the pan slightly and use a spatula to gently pull the cooked edges of the eggs toward the center, allowing the uncooked egg to flow underneath. Continue cooking and tilting until the eggs are mostly set but still slightly soft in the center.

 If you prefer a firmer omelette, gently slide the spatula under the egg circle and carefully flip it over to cook the other side briefly.

Place the cooked spinach and crumbled feta cheese on one half of the omelette.

Carefully fold the omelette in half over the filling, then remove from heat and allow the feta to soften and melt slightly.

Gently slide the omelette onto a plate and serve immediately.

Serve with Ketolicious flatbread.