Week 4: Vegetable and Feta cheese omelette

/ 22 June 2018


2 eggs
1 tbsp butter
½ small onion chopped
1 handful cherry tomatoes chopped
1 handful of spinach
1 tbsp milk
15g feta crumbled
Salt and pepper to taste


Melt half the butter in a medium sized pan over a medium heat.

Put in the onions, tomatoes and spinach and cook for 4 – 6 minutes stirring occasionally until vegetables are tender.

While the vegetables are cooking, beat the eggs with the milk and salt and pepper.

Remove cooked vegetables from the heat and place into a small bowl.

Melt remaining butter in the pan and add the egg mixture.

Cook for about 2 minutes or until the eggs begin to set on the bottom of the pan.

Gently lift the edges of the omelette with a spatula and let the uncooked part of the egg cook through.

Continue to cook for 2 -3 minutes or until the centre of the omelette starts to look dry.

Sprinkle the cheese over the omelette and spook the vegetable mixture into the centre of the omelette.

Using a spatula gently fold one edge of the omelette over the vegetables.

Let the omelette cook for another two minutes. Slide the omelette out of the skillet and onto a plate.