QUICK & EASY 13 MINUTES
Spinach & feta omelette
A quick, savoury omelette with soft greens and salty feta for breakfast or an easy lunch.
5 minPREP8 minCOOK1SERVES
WHAT YOU’LL NEED
Ingredients
Serves 1
- 3eggs
- 1 tspmilk or water
- 1 tspbutter or olive oil
- 1 handfulbaby spinach
- 30 g, crumbledfeta
- 1 slicetoast, to serve
LET’S GET COOKING
Method
- Whisk the eggs with the milk or water and a pinch of pepper. Crumble the feta.
- Heat the butter in a small non-stick pan over medium heat. Add the spinach and stir for 30 seconds until wilted.
- Pour in the eggs. As the edges set, gently push them towards the centre and tilt the pan so uncooked egg runs underneath.
- When the top is nearly set, scatter over the feta, fold the omelette in half and slide onto a plate. Serve straight away with toast.
Can I adapt this recipe?
Yes. This recipe is designed for a home kitchen. Use the substitution tip on this page as a starting point, and adjust the seasoning to taste. Ingredient swaps can change cooking time and texture, so check that food is cooked through before serving.
Need a swap or a little cooking help?
Ask the helper →Ask the kitchen helper about ingredients, substitutions or what to make next.