Name: Spinach and Feta Omelette with Pine Nuts and Parsley - Australian Eggs
Total time: 7 min
Yield: 2
Ingredients: 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

Spinach and Feta Omelette with Pine Nuts and Parsley

Preparation time 7 mins
Serves 2 people
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Publication 28 April 2014

Ingredients

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

Method

In a medium bowl, beat the eggs with a pinch of pepper. 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. Sprinkle with the spinach, parsley, pine nuts and feta; fold the eggs over the filling. Transfer to a plate and serve with the wholegrain bread.