Colourful veg omelette with feta

Colourful veg omelette with feta: a quick recipe with egg, pepper, leaf spinach, spring onion and feta – savoury, simple and easy for every day.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 350 kcal per serving
• Protein: 25 g
• Fat: 24 g
• Carbs: 8 g

Ingredients

• 3 eggs
• 1 handful of leaf spinach
• 50 g feta
• 1 spring onion
• 1 tbsp olive oil
• 1 pepper
• 1 pinch of salt
• 1 pinch of paprika

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Cut the pepper into small dice. Slice the spring onion into thin rings and roughly chop the spinach.
2. Whisk the eggs in a bowl and season with salt, pepper and paprika.
3. Heat the olive oil in a non-stick frying pan. Soften the pepper and spring onion briefly until they start to turn tender.
4. Add the spinach and let it wilt. Then pour the eggs evenly over the veg.
5. Crumble the feta over the top and let the omelette set over a low heat with the lid on until the top is firm.
6. Serve straight from the pan. If you like, finish with a little extra spring onion or a pinch of paprika.

Good to know

An omelette like this is the answer on a lot of days. Quick in the pan and lovely and juicy. And it looks the part without much effort.

Swaps

Feta → goat's cheese (often a little milder, also provides protein and calcium; pasteurised in pregnancy); leaf spinach → chard (also brings folate and fibre); pepper → courgette (a little milder, with fibre and potassium); olive oil → ghee (heat-stable and aromatic; contains milk).

Allergens

Contains egg and milk. Usually fine for children if seasoned mildly; in pregnancy, only make it with feta from pasteurised milk and cook the egg right through.