Friday, 17 April 2015

Omelet, spinach & Feta

Serves 2


  • 1 tbsp butter
  • 4 small potatoes, diced
  • 4 eggs
  • 2 tomatoes, peeled and diced
  • 400 g baby spinach
  • 100 g diced feta
  • 4 tbsp yoghurt
  • garlic (optional)
  • salt, black pepper
  • red bell pepper
  • fennel seeds


  1. melt the butter in a pan and
  2. add garlic, spinach and bake for 2 mins before you add the diced tomatoes
  3. take of the heat, spoon the vegetables into a large bowl
  4. set aside, add feta, yoghurt and sprinkle fennel seeds, salt and black pepper on top
  5. melt the butter in a pan and bake the diced potatoes for 7-8 mins
  6. beat the eggs and stir into the mixture, season with salt and black pepper
  7. get a rubber spatula and make sure the edges of the omelette do not stick
  8. push one edge up, and let the excess egg fall under the edge after about 1 minute, release
  9. take your omelette out of the pan, and onto the plate
  10. then scatter with the vegetables
  11. fold the omelet in half, serve and enjoy

Tips, Tricks and inspiration

  • The misleading name "pepper" was given by Christopher Columbus upon bringing the plant back to Europe
Copyright 2014, Saskia Poppeliers

Care to share !