Cheese and spinach omelette

Recipe from: 10 January 2005

Ingredients 6
Servings 4
Time 15 mins


  • 20
    sunflower oil
  • 1
    spring onions, chopped
  • 225
    baby spinach leaves, cooked and drained
  • 100
    cheddar cheese, grated
  • 20
    herbed feta cheese
  • 4
    large eggs, beaten


10 mins
Heat the oil and fry the spring onions for one minute. Add the spinach to the pan and cook for another minute.
Spread the onions and spinach evenly over the base of the pan and sprinkle with the cheeses.
Pour the eggs over the mixture and season with salt and freshly ground black pepper.
Cook over a low heat until set, then place under a hot grill to brown.
Enjoy hot with crusty bread and a salad.

Variation: Instead of spinach, fry 250g sliced button mushrooms with the spring onions until tender.

Read more on: shallow-fry

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