1.  Add the water to the eggs, season with a pinch of salt and pepper and beat lightly with a fork.
  2. Heat a non-stick frying pan add a knob of butter, add spinach and cook for 1 minute until wilted, remove and set aside withfeta and herbs.
  3. Heat the pan to a high temperature, brush with olive oil, pour in egg mix, give a quick stir and then start drawing the egg in from the side of the pan with a fork letting the runny egg fill the gaps, go around the pan once doing this.
  4. Scatter the herbs, wilted spinach and feta on top of the omelette, season with more milled black pepper, carefully fold over 1/3 of omelette over the middle then the other 1/3.5.
  5. Remove from pan, portion into 2 servings with a tossed salad.



  • 4-5 large eggs
  • 2 tbsp water
  • Sea salt and black milled pepper
  • 250g baby spinach, washed and dried
  • Roughly chopped handful of fresh herbs (e.g. parsley, chives, basil or tarragon)
  • 50g feta cheese
  • Olive oil and butter to coat pan

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