You are here :

Feta and Spinach Omelette

Preparation Time: Cooking Time: Serves: 2 Back to Recipes


4 Farm Pride eggs
½ bunch English spinach
1 tsp olive oil
½ small onion, finely chopped
1 garlic clove, crushed
30g reduced fat feta, crumbled
Crusty wholemeal bread and salad, to serve


  • 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 minute more.
  • 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.