Spinach and feta omelette

By Hope Malau
20 March 2016

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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