Simple Feta Omelette
A fast, gentle protein hit when you need something simple and easy to digest — add toast or potatoes if you’re fuelling for training.”
Ingredients
3 large eggs
Small knob of butter or 1 tsp olive oil
30g feta cheese, crumbled
Pinch of salt
Freshly ground black pepper
Optional additions:
Handful of baby spinach
⅓ cup tomato, diced and seeded
3–4 mushrooms, sliced
1 spring onion, finely sliced
A few ribbons of courgette
Method
Heat the pan
Place a non-stick pan over medium heat. Add the butter or olive oil and allow it to gently foam without browning.
Prepare the eggs
Crack the eggs into a bowl and mix lightly until the yolks and whites are combined. Add a small pinch of salt just before cooking.
Cook the eggs
Pour the eggs into the pan. After a few seconds, gently pull the cooked edges toward the centre with a spatula while tilting the pan so the uncooked egg fills the gaps.
Add the filling
When the omelette is mostly set but still slightly glossy on top, scatter the crumbled feta and your chosen addition over one side.
Fold and rest
Turn off the heat, fold the omelette over, and allow it to rest in the pan for 10–15 seconds using the remaining heat. Slide onto a plate and serve.
Optional
A pinch of smoked paprika or cumin
Fresh herbs such as parsley, dill or chives
A squeeze of lemon before serving
Notes
Simple protein, gentle fats, and optional vegetables.
Easy to digest and quick to prepare.
Add toast or potatoes if you’re building energy.
Keep it as is for a lighter stabilising meal.
