Greek-style omelette

         

• Ingredients

•  250g baby spinach leaves
•  2 bunches rocket, trimmed
•  4 eggs
•  2 egg whites
•  3 shallots, trimmed, thinly sliced
•  1 tablespoon chopped fresh dill
•  Light olive oil spray
•  125g Lemnos Reduced Fat Fetta, crumbled

                                                                                                                                                                                                                                                

• Method

1. Step 1
   Place the spinach and rocket in a large saucepan over medium-low heat. Lightly sprinkle with water. Cover and cook for 10 minutes or until the spinach and rocket wilt. Drain and squeeze out excess moisture. Coarsely chop.
2. Step 2
   Lightly whisk the eggs and egg whites in a bowl. Stir in the spinach mixture, shallot and dill. Season with pepper.
3. Step 3
   Heat a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Spray with oil. Pour in the egg mixture. Cook for 5-6 minutes or until set around the edge but still runny in the centre. Top with feta.
4. Step 4
   Preheat grill on medium-high. Cook the omelette under grill for 5 minutes or until golden and just set. Set aside for 5 minutes to cool slightly.
5. Step 5
   Turn onto a plate and cut into wedges.

Find recipes that make the most of seasonal produce in our autumn collection. You may also enjoy our curry and soup collections.