Spinach, broccoli & feta cheese omelette

Spinach, broccoli & feta cheese omelette

This tasty vegetarian dish will be a winner with meat-eaters too.

By , 21 September 2015

(1 vote)

Spinach, broccoli & feta cheese omelette

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 258g serving contains

  • Energy

    1248KJ

    298KCAL

    15%

  • Fat

    19g

    med

    27%

  • Saturates

    7g

    high

    35%

  • Sugars

    2.4g

    low

    3%

  • Salt

    1.4g

    med

    24%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 484kJ/116kcal.
Ingredients
  • 200g new potatoes, cut into small cubes
  • 200g broccoli, cut into small florets
  • 180g bag Asda Baby Spinach
  • 2 tsp olive oil
  • 6 large eggs
  • 100g feta cheese, cubed
  • Leafy green salad, to serve
  • Crusty bread, to serve
Method

  • Add the potatoes to a pan of boiling water. Simmer gently for 10 minutes or until tender, then drain. Cook the broccoli in another pan of boiling water for 4-5 minutes until just tender, then drain.

  • Put the spinach in a large, dry non-stick frying pan and cook, stirring until it starts to wilt. Remove and add to the broccoli and potatoes.

  • Beat the eggs until they're evenly blended and season. Grease the frying pan with the oil and heat. Add the vegetables and give them a quick stir to make sure they're evenly distributed.

  • Add the eggs to the frying pan and cook them over a low heat until the eggs are starting to set, but are still liquid on top. Next, sprinkle on the feta cheese and cook for a few minutes until the egg is almost set.

  • Meanwhile, pre-heat the grill. Grill the omelette to set the top, keeping the pan as far away from the heat as possible.

  • Slide the omelette on to a plate and cut it into wedges. Serve with salad and crusty bread