| Cook Time | 15 minutes |
| Servings |
person
|
Ingredients
- 2 large eggs
- 1 tbsp milk
- salt and pepper
- 40 g baby spinach leaves
- 30 g feta cheese
- 1 tbsp toasted pine nuts
Ingredients
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|
Instructions
- Wilt the spinach in a lightly oiled pan and fold through the feta to warm. Set aside.
- Whisk the eggs with the milk and the salt and pepper. In a non-stick frying pan melt the butter over a moderate heat. Pour in the egg mix and swirl in the pan ensuring a thin, round omelette is formed. Briefly cover with a tight fitting lid so the surface egg is almost cooked.
- Spoon the warmed filling on half the omelette and again cover for about 20 seconds. Remove the lid and sprinkle with pine nuts.
- Tip the pan towards the serving plate and fold the omelette in half to encase the filling. Tip the omelette onto the plate and serve.