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Spinach and Feta Omelette with Pine Nuts and Parsley

Spinach and Feta Omelette with Pine Nuts and Parsley

Spinach & Fetta Omelette with Pinenuts & Parsley_15620 1 1


  •  2 large eggs
  • 1/2 cup baby spinach
  • 1 bunch flat leaf parsley, torn
  • 2 tablespoons reduced fat feta, crumbled
  • 2 tablespoons pine nuts, raw or toasted
  • Wholegrain bread, for serving
  • Pepper to taste
  • Oil spray
  • Wholegrain bread to serve







  1. In a medium bowl, beat the eggs with a pinch of pepper.
  2. Heat a non-stick pan over medium heat, spray with oil and add the eggs. Cook, stirring and tilting the pan until just set, about 2 to 3 minutes.
  3. Sprinkle with the spinach, parsley, pine nuts and feta; fold the eggs over the filling.
  4. Transfer to a plate and serve with the wholegrain bread.


Prepare the filling first before starting on the eggs

Nutritional Information

  • Serving size 139g
  • Energy 1540kJ 368kcal
  • Protein 19.1g
  • Total fat 25.8g
  • Saturated fat 4.5g
  • Carbs (total) 13.6g
  • Carbs (sugar) 1.4g
  • Sodium 464mg
  • Fibre 3.7g

All nutrition values are per serve.

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