Recipes and Cooking

Spinach and Feta Omelette with Pine Nuts and Parsley

Preparation time 7 mins Serves 2 people


  •  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







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.


Prepare the filling first before starting on the eggs