Spinach and feta omelette

By Hope Malau
14 September 2015

This basic omelette can be filled with any of your favourite ingredients.

Serves 2

Preparation: 5 min

Cooking: 10 min

50 g butter

2 leeks, thinly sliced

½ red pepper, finely chopped

2 cloves garlic, crushed

100 g baby spinach

salt and pepper

6 eggs

handful parsley, chopped

60 ml (¼ c) olive oil

50 g feta, crumbled

extra spinach

1. Melt the butter in a large frying pan over medium heat. Add the leeks, pepper and garlic and cook, stirring occasionally, for 5 minutes or until the leeks are soft. Add the spinach and stir to combine. Cook for a further 30 seconds or until the spinach is wilted. Season with salt and pepper.

2. Whisk the eggs, parsley and 15 ml (1 T) cold water in a large bowl. Heat 30 ml (2 T) of the olive oil in a 20 cm nonstick frying pan over medium high heat. Add half the egg mixture, swirling the pan to coat the base. Cook for 2 minutes or until the top is almost set and the base is golden.

3. Spoon half the spinach mixture over half the omelette. Fold the omelette over to enclose. Slide onto a plate and scatter with half each of the feta and extra spinach. Repeat with the remaining olive oil, egg mixture, spinach mixture and feta.

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