Breakfast: Feta and Spinach Omelette

SERVE
(2 Servings)
kcal/kJ per serving
386/1622

PREP TIME
10 min

COOK TIME
15 min

TOTAL TIME
25 min

Difficulty: Beginner

What makes this a good choice?

One egg supplies more than 10% of one’s daily protein requirements, nearly 15% of daily vitamin B₂ requirements, and one third of the daily vitamin B₁₂ requirement. Adding in vegetables like spinach, together with egg, further bumps up your child’s daily intake of Vitamin A which is especially important for good vision and protecting against infection. Feta cheese is a medium fat cheese, but high in salt and should be limited in terms of amount eaten and frequency.

Items

• Feta and Spinach Omelette (recipe)
• 1 slice whole-wheat, toasted and spread with smooth cottage cheese

Ingredients

½ Bunch Spinach leaves
1 tsp. Canola oil
½ Onion, finely chopped
1 garlic clove, crushed
30g feta, crumbled
4 eggs
Crusty whole-wheat bread, to serve

Method

1. Pull the spinach leaves from the stalks. Wash and dry the leaves, then finely shred.
2. Heat half of the oil in a 24cm non-stick frying pan. Cook the onion over medium heat for about 4-5 minutes, until soft and brown.
3. Add the garlic and cook for another minute. Add the spinach and mix through the onion. Stir until wilted slightly. Sprinkle feta over the top.
4. Lightly beat the eggs in a jug and season. Pour the eggs into a frying pan. Cook over low heat for 5 minutes, until set underneath. Cook the top of the omelette under a hot grill for 2-3 minutes, until set. Alternatively, slide the omelette onto a plate and cut it into 6 wedges. Serve with salad and crusty bread.