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
Spinach, broccoli & feta cheese omelette
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.16 per serving
Nutritional Info
Each 258g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1248KJ 298KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 484kJ/116kcal.
  • 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
  • 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