Serves 2
Ingredients
- 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
Method
- melt the butter in a pan and
- add garlic, spinach and bake for 2 mins before you add the diced tomatoes
- take of the heat, spoon the vegetables into a large bowl
- set aside, add feta, yoghurt and sprinkle fennel seeds, salt and black pepper on top
- melt the butter in a pan and bake the diced potatoes for 7-8 mins
- beat the eggs and stir into the mixture, season with salt and black pepper
- get a rubber spatula and make sure the edges of the omelette do not stick
- push one edge up, and let the excess egg fall under the edge after about 1 minute, release
- take your omelette out of the pan, and onto the plate
- then scatter with the vegetables
- fold the omelet in half, serve and enjoy
- INSTRUCTION VIDEO
Tips, Tricks and inspiration
- The misleading name "pepper" was given by Christopher Columbus upon bringing the plant back to Europe