Fetta & Spinach Omelette

Ingredients:

• 4 Farm Pride eggs
• 1/2 bunch English spinach
• 1 tsp olive oil
• 1/2 small onion, finely chopped
• 1 garlic clove, crushed
• 30g reduced fat fetta, crumbled
• Crusty wholemeal bread and salad, to serve

Method:

1. Pull the spinach leaves from the stalks.
2. Wash and dry the leaves, then finely shred.
3. Heat half of the oil in a 24cm (top measurement) non-stick frying pan.
4. Cook the onion over medium heat for about 4-5 minutes, until soft and lightly golden.
5. Add the garlic and cook for 1 minute more.
6. Add the spinach and mix through the onion.
7. Stir until wilted slightly.
8. Sprinkle the feta over the top.
9. Lightly beat the eggs in a jug, and season.
10. Pour the eggs into a frying pan.
11. Cook over medium low heat for 5 minutes, until set underneath.
12. Cook the top of the omelette under a hot grill for 2-3 minutes, until set.
13. Alternatively, slide the omelette onto a plate, and invert back into the pan.
14. Slide out onto a plate and cut into 6 wedges.
15. Serve with salad and crusty bread.