- Spinach, Feta & Tomato Omelette.jpg (60.59 KiB) Viewed 6 times
Takes: 15 minutes
Serves: 1
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 4 cherry tomatoes, halved
- 1 handful baby spinach, plus extra leaves to garnish
- 2 eggs
- Salt and freshly ground black pepper
- 40g feta, crumbled
Method
1. Heat the oil in a small, lidded frying pan over a medium heat, then add the tomatoes and cook, stirring occasionally, for 1 - 2 minutes until starting to soften.
2. Add the spinach and cook for a further 1 - 2 minutes, stirring occasionally, until just wilted.
3. Meanwhile, beat the eggs in a bowl with salt and pepper, then pour into the frying pan and gently stir once to distribute vegetables evenly. Cook for 4 minutes.
4. Sprinkle over the feta, then cook for 2 - 4 minutes, until mostly set with just a slight wobble in the middle. Add the frying pan lid halfway through cooking for a firm middle, if liked. Slide onto a plate. Garnish with the extra spinach leaves. Serve with green salad, if liked.
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