Greek Omelette

breakfast low carb vegetarian Apr 16, 2021

"Even though I fast a lot of mornings, I do love a good weekend breakfast. Eggs in any guise really do it for me I have to say! This has become one of my favourites, with a pot of coffee, the Sunday paper and the radio on. Small moments of bliss."


4 handfuls of baby spinach
3 large eggs
Small sprig of fresh dill - torn
1 tablespoon pitted Kalamata olives - chopped
60g Feta Cheese

  1. Sauté the spinach in a little of the oil, until it wilts. Set aside.
  2. Pour the remaining oil into an omelette pan. Lightly beat the eggs and pour them into the pan.
  3. Once the eggs are almost completely cooked, spread the spinach across the middle.
  4. Add the dill and olives, crumble over the feta, and fold the omelette.
  5. Cook for another two or three minutes to soften the cheese before turning out on to a plate.