Feta & spinach omelette ( Recipes )

Dietitian’s Recipe of the week — feta & spinach omelette

Ingredients (serves 4)
  • 1/2 bunch English spinach
  • 1 tsp olive oil
  • 1/2 small onion, finely chopped
  • 1 garlic clove, crushed
  • 30g reduced-fat feta, crumbled
  • 4 eggs
  • Salad, to serve
  • Crusty wholemeal bread to serve

Feta spinach omlette


Pull the spinach leaves from the stalks. Wash and dry the leaves, then finely shred. Heat half of the oil in a 24cm (top measurement) non-stick frying pan. Cook the onion over medium heat for about four-five minutes, until soft and lightly golden.

Add the garlic and cook for one more minute. Add the spinach and mix through the onion. Stir until wilted slightly. Sprinkle the feta over the top and remove from heat.Lightly beat the eggs in a jug, and season. Pour the eggs into the frying pan containing the spinach mixture. Return to the heat and cook over medium low heat for five minutes, until set underneath. Cook the top of the omelette under a hot grill for two-three minutes, until set. Serve with salad and crusty bread.

Source: Adapted from


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