Spinach and Feta Cheese Omelette

This delicious spinach and feta omelette is a delightful one customizable to your liking which your family will love.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine Mediterranean, World Cuisine

Diet Diabetic, Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 258kcal

Cost £10

Gather and prepare the ingredients. Chop the onion, dice the pepper, wash the spinach, chop the red chili, asparagus, and spring onions/scallions.
In a bowl, crack the eggs and set aside.
Place a large nonstick/ skillet on medium fire.
Add a drizzle of olive oil, the chopped red onion, spring onions, and chopped asparagus. Cook for 1-2 min. Add some salt and pepper. Add the spinach and cook for an extra minute.
Meanwhile, beat the eggs with a fork or a whisker, and add the chopped pepper, red chili, and most of the feta cheese (crumbled). Add the crayfish tails too. Mix.
Pour the eggs over the cooking spinach and onions and cook covered on medium fire for 3 min or so. Cook until the mid-section of the omelette is no longer jiggly.
Once cooked and looks pretty firm, take the lid of, flip the omelette on to the lid and gently and slowly slide the omelette back into the pan. ook it for a further minute but no longer covered.
Turn off the heat when it is ready and slide the omelette onto a plate, sprinkle some fresh herbs, more feta cheese, black pepper. serve with your favorite side and ENJOY!

The diced pepper you may add at step 4 if you want it cooked, I like it slightly less cooked so I add it to the egg.
The red chili is optional but if you like it quite spicy leave more veins on otherwise remove all and avoid adding the seeds as those are the most piquant part of any chili.
Salt - be mindful of how much salt you add as the feta cheese is already salty. I did not add any extra salt as I did not think it was necessary. It was perfect!