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Dietitian’s Corner

Feta and Spinach Omelette

Preparation time: 5 minutes
Cooking time: 15 minutes
Serving size: 2


1/2 bunch English spinach
1 tsp olive oil 1/2 small onion, finely chopped
1 garlic clove, crushed
30g reduced-fat feta, crumbled
4 eggs


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

Tip: Add a sprinkle of ground pepper to season & serve with crusty bread.


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