Feta, Spinach and Caramelised Onion Omelette
Serves: 4 Ready in: Under 15 Mins
Cost CuttingEco FriendlyGluten FreeQuick Make
Omelettes are fantastic for when time is of the essence and Mark Sargeant's version offers flavour in spades
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
method:
- 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.
- 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.
- 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.
- Leave to stand for five minutes and serve.
