Feta, Spinach and Caramelised Onion Omelette
Omelettes are fantastic for when time is of the essence and Mark Sargeant's version offers flavour in spades
- Serves:
- 4
- Ready in:
- Under 15 Mins
Method
- 1
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.
- 2
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.
- 3
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.
- 4
Leave to stand for five minutes and serve.
PER SERVING: 25.4g FAT (Excluding extras)
Feta, Spinach and Caramelised Onion Omelette was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
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.
- 2
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.
- 3
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.
- 4
Leave to stand for five minutes and serve.
PER SERVING: 25.4g FAT (Excluding extras)
Omelettes are fantastic for when time is of the essence and Mark Sargeant's version offers flavour in spades
Feta, Spinach and Caramelised Onion Omelette was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
