Prep 10 mins
Cook 5 Mins
389 cal per serve
Cut the corn from the cob ad cook in a small saucepan of boiling water for 5 minutes until tender. Drain.
Break the eggs into a bowl and lightly beat with a fork until just combined. Stir in the corn, feta, shallot and chopped dill. Season with pepper.
Toast the bread. Meanwhile, lightly spray a medium non-stick frying pan with the olive oil ad heat on a medium-heat. Add half the egg mixture. Cook for 2 minutes until just set. Top with half of the tomatoes and half the spinach. Fold over and slide onto a warm plate, or serve open in a shallow bowl topped with the tomatoes and spinach. Keep warm. Repeat with the remaining egg mixture, tomatoes and spinach,
Garnish the omelettes with dill fronds, and serve with the toast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (349g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 266 (49%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 1057.5mg||325 %|
|Sodium 588.5mg||20 %|
|Potassium 576.2mg||15 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 25.3g|
|Protein 39.5g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 542
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