Be the first to rate this recipe
- 100g brocolli (small florets)
- 40g butter
- 1/2 bunch spring onions, trimmed and sliced
- 160g bag baby leaf spinach
- 1 tbsp olive oil
- 2 pointed red peppers, de-seeded and diced
- 1/2 x 220g pack baby plum tomatoes, quartered, plus extra to serve
- 12 large free range eggs
- 75g feta cheese, crumbled
- 200g Asda Lighter Soft Cheese with Onion & Chives
- Rocket leaves, to serve
Boil the brocolli for 4 minutes. Drain well and put in a bowl.
Melt 15 grams of the butter in a frying pan. Cook the onions and spinach for 3 minutes until the spinach wilts. Add to the bowl.
Wipe the frying pan with kitchen paper. Heat the oil, then add the peppers and tomatoes. Gently cook for 4-5 minutes until soft. Transfer to another bowl.
Lightly beat together two of the eggs and season. Add a third of the green veg mixture. Scatter on a third of the feta.
Melt a little butter in a small, non-stick frying pan. Pour in the egg mixture and swirl to cover the base. Cook over a medium heat until almost set. Slide onto a plate, then invert the pan onto the plate. Flip the omelette and cook for 1 minute until the base is set. Slide onto another plate.
Repeat to make two more green omelettes, each using two eggs, a third of the green veg and a third of the feta. Stack, layered, between greaseproof paper and leave until cold.
Repeat to make three red omelettes, each using two eggs and a third of the tomato mixture. Stack, as before.
Layer the omelettes, alternating red and green, spreading all but the top one with soft cheese. Wrap in cling film and chill for 3 hours. Top with rocket and tomatoes.