Fetta & Spinach Omelette


  • 4 Farm Pride eggs
  • 1/2 bunch English spinach
  • 1 tsp olive oil
  • 1/2 small onion, finely chopped
  • 1 garlic clove, crushed
  • 30g reduced fat fetta, crumbled
  • Crusty wholemeal bread and salad, to serve



  1. Pull the spinach leaves from the stalks.
  2. Wash and dry the leaves, then finely shred.
  3. Heat half of the oil in a 24cm (top measurement) non-stick frying pan.
  4. Cook the onion over medium heat for about 4-5 minutes, until soft and lightly golden.
  5. Add the garlic and cook for 1 minute more.
  6. Add the spinach and mix through the onion.
  7. Stir until wilted slightly.
  8. Sprinkle the feta over the top.
  9. Lightly beat the eggs in a jug, and season.
  10. Pour the eggs into a frying pan.
  11. Cook over medium low heat for 5 minutes, until set underneath.
  12. Cook the top of the omelette under a hot grill for 2-3 minutes, until set.
  13. Alternatively, slide the omelette onto a plate, and invert back into the pan.
  14. Slide out onto a plate and cut into 6 wedges.
  15. Serve with salad and crusty bread.

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