½courgette(remove & discard soft core, dice the green )
4spring onions(finely sliced)
30gbasil leaves(finely shredded)
200gfrozen spinach
4large free-range eggs(beaten)
100gfeta cheese(diced)
salt & pepper
Garnish
1large handful watercress
1avocado(sliced)
1tbspfresh basil pesto
1tbsptoasted sunflower & pumpkin seeds
Instructions
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.
Notes
Frozen spinach is a great freezer staple and is great added to many dishes, including curries and stir-fry.If you don't have frozen then simply add some fresh spinach and allow to wilt.
Nutrition Facts
Spinach Omelette
Amount Per Serving
Calories 586Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 14g88%
Cholesterol 372mg124%
Sodium 843mg37%
Potassium 1264mg36%
Carbohydrates 20g7%
Fiber 11g46%
Sugar 5g6%
Protein 27g54%
Vitamin A 13840IU277%
Vitamin C 31.5mg38%
Calcium 501mg50%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •