Name: Feta and Spinach Omelette
Prep time: 10 min
Cook time: 15 min
Ingredients: 1/2 bunch English spinach; 2 tsp olive oil; 1/2 small onion, finely chopped; 1 garlic clove, crushed; 30g reduced fat feta, crumbled; 4 eggs; Salad, to serve; Crusty wholemeal bread, to serve

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Pull the spinach leaves from the stalks. Wash and dry the leaves, then finely shred. Heat oil in a 24cm (top measurement) non-stick frying pan.
Cook the onion over medium heat for about 4-5 minutes, until soft and lightly golden
Add the garlic and cook for 1 more minute. Add the spinach and mix through the onion. Stir until wilted slightly. Sprinkle the feta over the top
Lightly beat the eggs in a jug, and season. Pour the eggs into a frying pan. Cook over medium low heat for 5 minutes, until set underneath
Cook the top of the omelette under a hot grill for 2-3 minutes, until set. Alternatively, slide the omelette onto a plate, and invert back into the pan.
Slide out onto a plate and cut into 6 wedges. Serve with salad and crusty bread

Tips & Hints:

Prepare filling first, omelettes cook so quickly, any fillings should be ready to go before starting the eggs

Pull the spinach leaves from the stalks. Wash and dry the leaves, then finely shred. Heat oil in a 24cm (top measurement) non-stick frying pan.
Cook the onion over medium heat for about 4-5 minutes, until soft and lightly golden
Add the garlic and cook for 1 more minute. Add the spinach and mix through the onion. Stir until wilted slightly. Sprinkle the feta over the top
Lightly beat the eggs in a jug, and season. Pour the eggs into a frying pan. Cook over medium low heat for 5 minutes, until set underneath
Cook the top of the omelette under a hot grill for 2-3 minutes, until set. Alternatively, slide the omelette onto a plate, and invert back into the pan.
Slide out onto a plate and cut into 6 wedges. Serve with salad and crusty bread

Tips & Hints:

Prepare filling first, omelettes cook so quickly, any fillings should be ready to go before starting the eggs

Pull the spinach leaves from the stalks. Wash and dry the leaves, then finely shred. Heat oil in a 24cm (top measurement) non-stick frying pan.
Cook the onion over medium heat for about 4-5 minutes, until soft and lightly golden
Add the garlic and cook for 1 more minute. Add the spinach and mix through the onion. Stir until wilted slightly. Sprinkle the feta over the top
Lightly beat the eggs in a jug, and season. Pour the eggs into a frying pan. Cook over medium low heat for 5 minutes, until set underneath
Cook the top of the omelette under a hot grill for 2-3 minutes, until set. Alternatively, slide the omelette onto a plate, and invert back into the pan.
Slide out onto a plate and cut into 6 wedges. Serve with salad and crusty bread