Spinach and feta omelette

by Emma on March 8, 2011

in Breakfast,What's For Dinner?

I have already mentioned before what a fan I am of eggs. And I love the way an omelette can be eaten for any meal {I might like to include here that “Breakfast at Dinner time” was my favourite meal at college}. They are extremely versatile and you can basically mix in your favourite meat, vegetables or cheese. This is one of my favourite flavour combinations.

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Feta and Spinach Omelette

2 eggs
1 handful of baby spinach
olive oil or olive oil spray
1 tablespoon chopped spanish onion
1/2 clove of garlic, finely chopped
15-20g crumbled feta (depends how much you love it!)
balsamic vinegar

Very lightly beat the eggs in a bowl (so you can decipher between the white and the yolk. Add the garlic onion and baby spinach and fold into the egg.

Heat a non-stick fry pan with a little olive oil or spray  to a medium heat. Pour the egg mixture into the pan and spread the spinach and onion within the egg. Turn the heat down to the lowest heat and put the lid on. Cook for a few minutes until the top of the omelette is almost set. Sprinkle the fetta over the top of the omelette in the pan. Cover again and cook for another minute until the fetta has melted a little and the egg has set.

Slide the omelette onto a plate and fold it in half. Season with freshly ground sea salt and pepper and drizzle a little olive oil and balsamic vinegar on top of the omelette.

This recipe serves one. It can be eaten by itself for breakfast or add a side salad and turn it into a main meal.

Try some other egg recipes: Mini onion and cheese frittatas, Poached eggs with aioli, baby spinach & truffle salt on ciabatta
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