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Spinach Omelet

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Serves: 1
25g / 1 oz butter
60g / 2 1/4 oz baby spinach leaves
1 scallion (spring onion), sliced
2 eggs, beaten
100g / 3 1/2 oz crumbled feta cheese
salt and pepper
fresh sage sprigs, to garnish
8 cherry tomatoes, grilled, for serving

Melt 15g / 1/2 oz butter in a non stick saucepan, add the spinach, and stir until wilted. Season with salt and pepper to taste, then lift from the pan, and drain well. Chop half the spinach and keep the rest warm.

Melt the remaining butter in a sauté pan, add the scallion (spring onion), and stir-fry for 2-3 minutes. Add the eggs, season, and cook gently until the eggs are set.

Fill the omelet with the chopped spinach and feta cheese, then fold in half. Remove from the pan and top with the remaining spinach. Garnish with sage sprigs and serve with the tomatoes on the side.

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