Preparation - 5 minutes

Cooking time – 10 minutes

Serves 1

Ingredients

25g butter

60g baby spinach leaves

1 spring onion sliced

2 eggs, beaten

100g crumbled feta cheese

Salt and pepper

Fresh sage sprigs, to garnish

8 cherry tomatoes, grilled for serving

Method

1. Melt 15g butter in a non-stick pan, add the spinach, and stir until wilted. Season with salt and pepper to taste, then lift from the pan, and drain well. Chop half the spinach and keep the rest warm.
2. Melt the remaining butter, add the spring onion, and stir-fry for 2-3 minutes. Add the eggs, season, and cook gently until the eggs are set.
3. Fill the omelette with the chopped spinach and feta cheese then fold in half. Remove from the pan and top with the remaining spinach. Garnish with sage sprigs and serve with the tomatoes on the side.