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Autumn omelette

Ingredients 11
Servings 6


  • 60
    olive oil
  • 2
  • 6
    small cooked potatoes
  • 1
    bunch spring onions
  • 2
    leaves fresh spinach
  • 75
    crumbled feta cheese
  • 30
    chopped parsley
  • salt
  • milled black pepper
  • 12
    large eggs, whisked with
  • 125


Pour olive oil into baking dish and sprinkle onion over base.
Bake at 220 ºC for 5 to 10 minutes.
Layer potatoes, spring onions, spinach and feta over onion. Sprinkle with parsley and season to taste.
Bake for 20 to 25 minutes.
Reduce oven temperature to 200 ºC.
Pour well-beaten eggs over and bake for 20 to 25 minutes, or until eggs have puffed up and centre is only just set.
Don't overcook the omelette, as it's delicious still slightly creamy at the centre.

Read more on: bake  |  eggs

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