• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Feta and Spinach Omelette

Feta and Spinach Omelette

Feta & Spinach Omelette_215769 1

Ingredients

  •  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

 

 

 

 

 

Method

  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.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people