Greek Inspired Spanakopita Omelette
Close your eyes and this delicious dish will transport you to a sunny Taverna on the Greek Islands. This recipe was inspired by the flavours of one of our all-time favourite Greek dishes and family favourite: Spanakopita. Perfect for a delightful high protein breakfast option or a quick simple lunch while working from home.
Serves 1
Ingredients:
1tbsp Extra Virgin Olive Oil
2 Eggs, whisked in a bowl
1 cup baby spinach leaves, roughly chopped
1 stem spring onion/scallion, sliced
¼ cup ricotta cheese
30g feta cheese
Dried oregano
Dried mint
Salt and pepper to taste
Lemon (optional)
Method:
Heat extra virgin olive oil in a non-stick frypan over medium-low heat.
Season the egg mixture with oregano, mint and salt and pepper and whisk in a bowl. Slowly pour the whisked eggs into the pan and gently tilt the pan to move the egg mixture around to cover the base evenly. Leave for ~20 seconds to cook.
Scatter the baby spinach and spring onion onto the egg to evenly cover half of the pan.
Break apart feta cheese with fingers and sprinkle evenly on top of the spinach mix, break apart ricotta and evenly scatter on top.
Fold gently in half with a spatula then place a lid over the pan to let it heat through for a minute.
Slide the omelette out of the pan and onto a plate and enjoy with a slice of toast or lemon!
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