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.


Course Breakfast, Main Course
Servings 4


  • 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


  • 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.


If you don’t have frozen spinach, use 2 cups fresh spinach.

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