Feta and Spinach Omelette

Feta and Spinach Omelette

RicottaSpinachOmlette3

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
  • Salad, to serve
  • Crusty wholemeal bread, to serve

 

 

 

 

 

Method

Pull the spinach leaves from the stalks. Wash and dry the leaves, then finely shred. Heat half of the oil in a 24cm (top measurement) non-stick frying pan. Cook the onion over medium heat for about 4-5 minutes, until soft and lightly golden.

 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.

 Lightly beat the eggs in a jug, and season. 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.

 

 

Notes

Add a sprinkle of ground pepper to season.

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