Spinach and Feta Omelette with Whole Grain Toast

Prepare all ingredients: finely dice 1/2 medium red onion, mince 4 cloves of garlic, quarter 1 cup of cherry tomatoes, chop 2 tablespoons of fresh dill, and wash 6 cups of spinach.

In a large bowl, whisk together 16 large eggs and 8 large egg whites until well combined. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced red onion and cook for 2-3 minutes until softened.

Add the minced garlic and cook for another 30 seconds until fragrant.

Add the spinach in batches, allowing it to wilt before adding more. Once all spinach is wilted (about 2-3 minutes), remove the mixture from the pan and set aside.

Wipe the skillet clean and return to medium-low heat. Add 1/2 tablespoon of olive oil.

Pour 1/4 of the egg mixture into the skillet, tilting the pan to ensure even distribution.

When the eggs begin to set (about 2 minutes), add 1/4 of the spinach mixture to one half of the omelette.

Sprinkle 1/4 of the quartered cherry tomatoes and 1.5 oz of crumbled feta cheese over the spinach.

Sprinkle with a pinch of red pepper flakes and some fresh dill.

Once the eggs are mostly set but still slightly runny on top (about 1-2 more minutes), carefully fold the empty half over the filled half to create a half-moon shape.

Cook for another minute, then slide onto a plate. Repeat steps 6-11 with the remaining ingredients to make 3 more omelettes.

While making the omelettes, toast 8 slices of whole grain bread.

Mash 2 medium avocados with a fork and spread evenly on the toast slices.

Mix 1 cup of Greek yogurt with the zest and juice of 1 medium lemon. Serve alongside the omelette and toast.

Garnish each plate with any remaining fresh dill and a light sprinkle of red pepper flakes.