Feta, Spinach and Caramelised Onion Omelette

 0 Reviews

Recipe by Mark Sargeant
Serves 4
Ready in Under 15 Mins

Ingredients

  • 3 medium red onions
  • 20g butter
  • olive oil
  • 150g spinach leaves
  • 200g feta cheese
  • 4 large British Lion free-range eggs
  • sea salt and pepper

Nutritional Information:

Calories: 338
Fat: 25.4gg

How To Cook

  1. Preheat the oven at 200C/425F/Gas 6. Peel the onions, and then slice them thinly. Melt the butter in an ovenproof pan and add the oil and the onions. Cook over a low to moderate heat until the onions are soft and golden brown.
  2. Wash the spinach leaves, add to a large pan and place over a moderate heat. Cook until they have wilted, then remove from the pan and carefully squeeze out any excess water and roughly chop them.
  3. 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 ovenproof pan over a low heat and leave for five 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.
  4. Leave to stand for five minutes and serve.
    5. http://www.britishegg.co.uk
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Feta, Spinach and Caramelised Onion Omelette
  • Recipe by Mark Sargeant
  • Serves 4
  • Ready in Under 15 Mins
    Ingredients
  • 3 medium red onions
  • 20g butter
  • olive oil
  • 150g spinach leaves
  • 200g feta cheese
  • 4 large British Lion free-range eggs
  • sea salt and pepper
    How to Cook
  1. Preheat the oven at 200C/425F/Gas 6. Peel the onions, and then slice them thinly. Melt the butter in an ovenproof pan and add the oil and the onions. Cook over a low to moderate heat until the onions are soft and golden brown.
  2. Wash the spinach leaves, add to a large pan and place over a moderate heat. Cook until they have wilted, then remove from the pan and carefully squeeze out any excess water and roughly chop them.
  3. 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 ovenproof pan over a low heat and leave for five 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.
  4. Leave to stand for five minutes and serve.
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