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Feta and Spinach Omelette

Feta and Spinach Omelette

Feta & Spinach Omelette_215769 1


  •  1/2 bunch English spinach
  • 1 tsp olive oil
  • 1/2 small onion, finely chopped
  • 1 garlic clove, crushed
  • 30g reduced fat feta, crumbled
  • 4 eggs
  • Salt & Pepper, to season
  • Salad, to serve
  • Crusty wholemeal bread, to serve







  1. Pull the spinach leaves from the stalks. Wash and dry the leaves, then finely shred.
  2. Heat half of the oil in a 24cm non-stick frying pan. Cook the onion over medium heat for about 4-5 minutes, until soft and lightly golden.
  3. Add the garlic and cook for 1 more minute. Add the spinach and mix through the onion. Stir until wilted slightly. Sprinkle the feta over the top.
  4. Lightly beat the eggs in a jug, and season with salt & pepper. Pour the eggs into a frying pan. Cook over medium-low heat for 5 minutes, until set underneath. Cook the top of the omelette under a hot grill for 2-3 minutes, until set. Alternatively, slide the omelette onto a plate, and invert back into the pan. Slide out onto a plate and cut into 6 wedges. Serve with salad and crusty bread.



Nutritional Information

  • Serving size 338g
  • Energy 1420kJ 339kcal
  • Protein 25.8g
  • Total fat 17.2g
  • Saturated fat 4.9g
  • Carbs (total) 17.1g
  • Carbs (sugar) 5.1g
  • Sodium 550mg
  • Fibre 6.8g

All nutrition values are per serve.

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