Feta, spinach and caramelised onion omelette recipe
A vegetarian omelette option from Mark Sargeant, stuffed with red onion, spinach and feta.
Ingredients
- 3 medium red onions
- 20 g butter
- 1 dash olive oil
- 150 g spinach leaves
- 200 g feta cheese
- 4 large eggs
- 1 pinch sea salt and pepper
- 3 medium red onions
- 0.7 oz butter
- 1 dash olive oil
- 5.3 oz spinach leaves
- 7.1 oz feta cheese
- 4 large eggs
- 1 pinch sea salt and pepper
- 3 medium red onions
- 0.7 oz butter
- 1 dash olive oil
- 5.3 oz spinach leaves
- 7.1 oz feta cheese
- 4 large eggs
- 1 pinch sea salt and pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Set the oven at 200C/gas mark 6. Peel the onions, and then slice them thinly. Melt the butter in an oven-proof pan and add the oil and the onions. Cook over a low to moderate heat until the onions are soft and golden brown.
- Wash the spinach leaves and add to a large pan and place over a moderate heat and cook until they have wilted, then remove from the pan and squeeze out any excess water and roughly chop them.
- Add the spinach leaves to the cooked onions and crumble over the feta cheese. Break the eggs into a bowl and beat them lightly adding black pepper and just a touch of salt. Add to the oven-proof pan on a low heat and leave for 5 minutes, until it is starting to set. Transfer to the oven and bake for a further 2-3 minutes or so until the omelette is just set and slightly runny in the centre.
- Leave to stand for 5 minutes and serve.
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