breakfast · vegetarian · gluten-free
Spinach and feta omelette
A ten-minute supper that uses up the last of the bag of spinach.
- Time
- 10min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Wilt the spinach in the butter over medium heat, about a minute. Tip it onto a plate.
-
2
Beat the eggs with a pinch of salt and pour into the same pan. Stir gently until the bottom is set but the top is still soft.
-
3
Scatter the spinach and feta over one half, fold, and slide onto the plate. Pepper on top.
