
Spinach, feta and avocado omelette
A breakfast low in fast carbs, rich in protein and healthy fats, built to keep your blood sugar stable from the morning on.
Ingredients
For 1 serving
Instructions
- 1
Whisk the eggs in a bowl with salt and pepper.
- 2
Saute the spinach for 1–2 minutes in a pan with a little olive oil, until wilted.
- 3
Pour the beaten eggs over the spinach and cook over low heat for 3–4 minutes.
- 4
Sprinkle crumbled feta over one half of the omelette.
- 5
Fold the omelette in half and cook for another 2 minutes.
- 6
Serve with the sliced avocado on the side.
Tips
- Don't over-salt the omelette — the feta already adds plenty of salt.
- Cut the avocado at the last moment to keep it from browning.
- A squeeze of lemon juice on the avocado brightens the flavor and slows oxidation.
Variations
- Higher-protein version: add one extra egg or 30g of extra egg white.
- Spicy version: add a pinch of chili flakes to the beaten eggs.
This breakfast deliberately limits fast carbs in the morning in favor of protein and healthy fats — the same principle detailed in our guide on stable blood sugar, to avoid the 10am energy crash.
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