Frying pan, Stovetop
In a small bowl, whisk together the eggs, salt & pepper.
Slice the avocado in half & remove the pit. Then cut the avocado into slices.
Add a drizzle of olive oil to a non-stick pan over medium-low heat. Add half the spinach & wilt it in the pan for 30 seconds. Transfer the cooked spinach to the bowl of beaten eggs.
Add a pat of butter to the same pan. Turn it up to medium heat. Pour the egg-spinach mixture into the pan. Let it cook for 5-7 min, or until the egg is cooked through. Cover the pan for faster cook time!
Use a spatula to transfer the cooked omelette to a serving plate. Top with the remaining spinach, crumbled feta, avocado & a dollop of pesto. Fold it in half. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Spinach & Avocado Omelette" contains 532 Energy, 47 g of Fat, 6 g of Carbohydrates, 22 g of Protein, 8 g of Fiber.