Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fresh greens with salty, tangy feta.
Equipment: Non-stick frying pan
Measures and names
Ingredients
- 3 eggs
- Knob of butter (about 15g)
- 2 handfuls of spinach
- 50 g feta, crumbled
- 1 spring onion (scallion), sliced
- Salt and black pepper
Method
- Wilt the spinach in half the butter for 1 minute, then set aside and squeeze out any liquid.
- Beat the eggs and season. Melt the rest of the butter and pour in the eggs.
- As they set, draw the edges in and tilt the pan so the runny egg flows out.
- Scatter the spinach, feta and spring onion over one half, fold, and serve. Taste before adding salt — feta already seasons the dish.
Swaps and tips
Squeeze the wilted spinach dry so the omelette doesn’t turn watery. Frozen, defrosted spinach works well too.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 3 g | 1 g | 38 g | 470 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
