Dale Pinnock’s Greek Omelette

recipes to beat january blues .jpg

This Greek omelette is like a flavour explosion, packed with freshness and gooey goodness

• 4 handfuls baby spinach
• 2-3 teaspoons olive oil
• 2 large eggs
• a few small sprigs dill
• 1 tablespoon pitted kalamata olives, chopped
• 60g feta cheese

1 Sauté the spinach in a little of the oil, until it wilts. Set aside.
2 Pour the remaining oil into an omelette pan. Lightly beat the eggs and pour them into the pan.
3 Once the eggs are almost completely cooked, spread the spinach across the middle. Add the dill and olives, crumble over the feta, and fold the omelette.
4 Cook for another two or three minutes to soften the cheese before turning out on to a plate.

Recipe courtesy of Dale Pinnock, extracted from Anxiety & Depression. © Quadrille Publishing. 

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkedin
Share on pinterest
Share on Pinterest

Find Something special