Baked Greek omelette
3
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Packed with summer flavours, this is a holiday on a plate
Ingredients
Egg, whole, raw
10 medium, raw
Parsley, fresh
3 tablespoon(s), finely chopped
Dill, Fresh
3 tablespoon(s), finely chopped
Calorie controlled cooking spray
4 spray(s)
Spinach
200 g, young leaf
Olives, in Brine
80 g, black olives, drained and sliced
Cherry Tomatoes
200 g, halved
Light feta cheese
100 g, crumbled
Red onion
1 small, thinly sliced
Balsamic vinegar
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Whisk the eggs with 2 tbsp each of parsley and dill, a pinch of sea salt and freshly ground black pepper.
2
Mist a 23cm ovenproof nonstick pan with cooking spray, add half the spinach and cook for 2 minutes until wilted. Pour over the egg mixture and top with the olives, tomatoes and feta. Transfer to the oven and bake for 18-20 minutes until the omelette is set and slightly risen.
3
Toss together the remaining spinach, red onion and balsamic vinegar. Serve with the omelette, sliced into wedges and sprinkled with the remaining herbs.
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