SPINACH FETA OMELETTE
I love omelettes, they are the perfect breakfast and this one packs well for a lunch at work. It can be eaten hot or cold. This makes 4-8 portions depending on how many eggs you want to eat. I make it 4, so it ends up being a 2 egg omelette with cheese and veggies.
SPINACH FETA OMELETTE
Ingredients
- 8 organic eggs
- ¼ cup milk
- 1 tbsp dried oregano
- 4 ounces feta cheese cubed
- 2 nuggets frozen spinach
- ½ red onion chopped
- ½ red pepper chopped
- 1 clove garlic minced
- ¼ tsp chilli flakes
- olive oil
- salt and pepper to taste
Instructions
- Preheat oven at 350°F.
- In a frying pan on medium heat fry the onions and and peppers, add a little salt. Add the spinach and sauté until onions and peppers are caramelised. Turn of heat. Remove from pan and keep aside.
- In a bowl, add eggs, milk, salt, and pepper. Whisk well. Add feta and vegetable mixture. Mix well.
- In the same frying pan, put back on medium heat and add oil to the pan to ensure the omelette won’t stick. Add egg mixture and cook on stove top for 5 mins.
- Make sure your pan is oven safe.
- Place pan in the oven for 20 minutes.
- Let cool for 5 minutes.
Notes
If you don’t have frozen spinach, use 2 cups fresh spinach.