Spinach and Fetta Omelettes

This high-protein breakfast will help sustain your energy levels for hours. For extra fibre, serve the omelette with wholegrain toast. Add a green salad for a nutritious brunch or lunch.

Spinach and Fetta Omelettes


  • 1 tablespoon olive oil
  • 8 eggs, lightly whisked
  • 100 g baby spinach leaves, shredded
  • 125 g reduced-fat fetta, crumbled
  • 250 g red baby roma or cherry tomatoes, halved
  • freshly ground black pepper


  1. Heat 1 teaspoon of the oil in a 26 cm non-stick frying pan over medium heat. Pour in one-quarter of the eggs and swirl to make an even layer.
  2. Use a spatula to draw the egg into the centre of the pan from the side as it begins to set. After about 1 minute the egg will be set around the side and underneath but moist on top. Sprinkle with the spinach and fetta. Fold one-third of the omelette towards the centre, then fold over again to enclose the filling.
  3. Slide the omelette onto a plate and serve immediately with the tomatoes, seasoned with freshly ground black pepper. Repeat to make three more omelettes.

Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes
Recommended For You
Featured Articles
Cell by Cell Magazine
Cell by Cell
Personalised medicine is giving hope to people with melanoma.
The Town Without Wi-Fi Travel  
The Town Without Wi-Fi
A clash among locals, newcomers and scientists has made this place both a heaven and a hell.
Mayday, Mayday! Magazine  
Mayday, Mayday!
In the blink of an eye a fishing trip turns into a matter of life and death.
How a Bee Sting Saved My Life Health
How a Bee Sting Saved My Life
Ellie Lobel was ready to die. Then she was attacked by killer bees.