Spinach omelette with pesto and feta. A healthy omelette packed full of vibrant green vegetables and herbs, with the saltiness of feta and the crunch from toasted seeds.
Spinach omelette is a simple dish to cook, requires little preparation and is ready to eat in no time. I cook this spinach omelette recipe all year round, using what my garden has to offer in the Summer months.
However, this spinach and feta omelette is no less enjoyable in the cold months of Winter, particularly in January when like many of us, I’m looking to lighten the load when it comes to food.
As much as I love Christmas and all that it brings food-wise, by January I’m looking for a reduction in the excesses. I’m not suggesting for a minute that I still don’t hanker after a warming stew on the cold days, of course I do.
After all I live in the North East of Scotland and its still the middle of Winter! It’s just that come January I need a touch of lightness in my food.
I really enjoy my greens, I have done since I was a child. Even mid winter my vegetable patch has a nice amount of Winter and Spring greens coming along nicely.
his combination of flavours work really well together and the toasted seeds add a lovely crunch. A healthy meal prepared in minutes, but leaving you full for hours.
How to make a spinach omelette?
Cooking for one:
This healthy omelette uses only 4 eggs to feed 2 people a good sized lunch. If you are cooking this omelette for one, simply reduce the number of eggs you are using.
You can also cut back on the other ingredients in this dish, simply use half the stated amounts in the recipe card.
Alternative serving suggestions:
I love this vibrant spinach omelette, packed full of green vegetables and herbs. However, if there are other vegetables and herbs that you prefer then use them instead. Here are some suggestions:
- green beans
- broad beans
- bell peppers
- red or yellow onion (saute in a little oil first to soften)
- swiss chard
- red or green kale leaves
- mixed leaves
This spinach omelette recipe uses fresh basil leaves in the omelette, which works with the pesto. However, you could also use fresh parsley, chives or tarragon which all work well with eggs.
Seeds and nuts:
I have topped this spinach and feta omelette with toasted sunflower and pumpkin seeds. It add a lovely crunch to the soft omelette.
However, you could also add some toasted chia seeds; linseeds; chopped hazelnuts; or almonds.
I like crumbling some feta cheese over the tops of this spinach and cheese omelette as it adds a nice saltiness to the dish. You could easily swap the feta for any of the following cheeses:
- White Stilton
- Goats cheese
If you want to add cheese into the omelette then I’d recommend either cheddar or gruyere added into the egg mix, rather than sprinkled over the top.
This spinach omelette recipe uses feta cheese in the ingredients. If you are following a dairy-free diet please leave the feta cheese out entirely. Instead add an extra teaspoon of the basil pesto to elevate the dish.
Can this spinach and feta omelette be made in advance?
This is not a great make ahead dish. Omelette is best enjoyed when cooked fresh and eaten immediately. Reheating the eggs can cause them to overcook really easily, leaving you with a solid, rather than light omelette.
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Additional recipe suggestions:
If you like this recipe then why not try some of these other great recipes:
- Curried Baked Eggs
- Chorizo Tortilla
- Omelette Arnold Bennett
- Courgette Pasta
- Courgette Fritters
- Twice Baked Cheese Souffles
Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
- 1 tbsp sunflower oil
- ½ courgette (remove & discard soft core, dice the green )
- 4 spring onions (finely sliced)
- 30 g basil leaves (finely shredded)
- 200 g frozen spinach
- 4 large free-range eggs (beaten)
- 100 g feta cheese (diced)
- salt & pepper
- 1 large handful watercress
- 1 avocado (sliced)
- 1 tbsp fresh basil pesto
- 1 tbsp toasted sunflower & pumpkin seeds
- Place a small non-stick frying pan over a medium heat and pour in the sunflower oil. Add the frozen spinach cubes to the pan and saute gently for 5 minutes, or until the spinach has defrosted.
- Now add the courgette, spring onion and basil to the pan and saute for a further 3 minutes.
- Crack the eggs into a bowl and season with salt and a generous crack of black pepper. Add the eggs to the vegetable mixture in the pan. Stir gently to combine allowing the bottom of the omelette to set, however the top should still be liquid.
- Sprinkle over the diced feta cheese and place the pan under a hot grill. Grill until the top of the omelette has set and the cheese is starting to turn golden. Remove from the grill.
- Place the omelette on a warm plate, cover with the avocado and watercress. Sprinkle with the toasted seeds and drizzle over the pesto. Serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook