Feta & Spinach Omelette

Serves 2


  • 4 size 6 or 7 Big Paddock eggs
  • Salt and pepper
  • ½ bunch spinach
  • 1 teaspoon olive oil
  • ½ small onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 30g feta cheese, crumbled


  1. Lightly beat the eggs and seasoning together in a small bowl.
  2. Remove stalks from the spinach leaves and discard.
  3. Wash and dry the leaves, then finely shred.
  4. Heat half of the oil in a non-stick frying pan over medium heat.
  5. Add the onion and fry for 4 - 5 minutes or until soft and lightly golden.
  6. Add the garlic and cook for another minute.
  7. Add the spinach to the pan and stir until wilted slightly.
  8. Sprinkle the feta over the top.
  9. Pour the eggs into the frying pan and continue cooking over a medium low heat for 5 minutes or until set underneath.
  10. Cook the top of the omelette under a hot grill for 2 - 3 minutes or until set and golden.
  11. Slide out onto a plate and cut into 6 wedges.

Serving suggestions

Serve with salad and crusty bread.

Cooking tips

Choose a frying pan which can be placed under a hot grill.