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Spinach Omelette

  • 10 minutes
  • 3 minutes (per omelette)
  • 4
Spinach Omelette

We often forget that with eggs in the house, you always have an instant meal.


  • 2-3 bunches fresh spinach
  • 12 eggs
  • salt and pepper


  • 100-150 grams feta cheese, crumbled
  • ½ cup sliced sundried tomatoes
  • ½ cup black olives
  • chopped fresh Italian parsley
  • virgin olive oil for drizzling


  1. Wash the spinach and tear out any coarse stems. Shake off excess water. Divide into 4 equal amounts. To make the first omelette, break 3 eggs into a small bowl and whisk together with a good pinch of salt and pepper.
  2. Heat a knob of butter in an omelette pan or small frying pan and when sizzling hot, add 1 portion of the divided spinach and cook only until wilted. Pour in the egg mixture and using a fork, swirl the egg mixture around the hot pan until the eggs form a thicker mass. Cook over a moderate heat for about 1 minute.
  3. Scatter 1 portion of the filling ingredients over one half of the omelette. Flip over the other side and turn onto a plate. Garnish as wished and serve with a drizzling of good olive oil. Repeat the process with the 3 portions of remaining ingredients. Makes 4 omelettes in total.


  1. Combine the feta, sundried tomatoes, black olives together and fold in the parsley. Divide into 4 equal portions.

Cooks Tips

An omelette is the ultimate in fast food. Have the pan hot and cook quickly for a delicate result. The centre of the omelet should be ever so slightly under done. If over cooked the omelet will be tough.

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