Green Omelette with Spinach Salad


The best and quickest meal you can imagine. Great any time of the day!

Cooking time: 15 min


  • 2 tablesps olive oil
  • 1 bunch of scallions, chopped
  • 2 x 250g bags of baby spinach leaves, washed and drained
  • 5-6 eggs
  • Good handful of regato or other hard cheese
  • Knob of butter
  • Seasoning
  • 2 to 3 teasps. Balsamic vinegar

To Cook

Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften. Tip into a colander and press down to squeeze out the excess moisture. Beat the eggs and cheese and then add in the spinach mixture & stir well.

Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finishing cooking under the grill.

Slide onto a large plate for serving or cut into wedges and serve from the pan.

Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the omelette and some crusty bread.

Nutritional Analysis per Serving

Protein: 17g 

Carbohydrates: 2g 

Fat: 21g 

Iron: 2.7mg 

Energy: 281 kcal

Ham and Spinach Omelette with New Potatoes


This type of omelette is called a frittata in Italy and is delicious hot or cold. It is cooked until set firm, making it excellent picnic food or served with potatoes and salad it makes a perfect dinner.

Serves 4


Knob of butter

  •  1 small onion, finely chopped
  • 350g fresh spnach, tough stalks removed
  • 8 large eggs, beaten
  • 100g cooked ham or loin of bacon, cut into cubes
  • 50g hard cheese, finely grated
  • Salt and freshly-ground black pepper
  • 1 tablesp. olive oil

To Cook

Preheat the grill and heat a large non-stick frying pan.  Add a knob of the butter to the pan and cook the onion for 4-5 minutes until softened but not coloured.  Stir in the spinach and cook for a few minutes until wilted.  Turn the mixture into a sieve and press well with a wooden spoon to squeeze out all of the excess liquid. Then place the spinach on a board and roughly chop.

Lightly beat the eggs in a large bowl, then fold in the spinach mixture with the cooked ham or bacon and most of the cheese.  Keep about 2 tablespoons aside to use later.   Season with salt and pepper.

Wipe out the frying pan and then return it to the heat and add the oil.  Swirl to coat the sides of the pan evenly, then pour in the egg mixture and cook for about 5 minutes over a low heat to set the bottom and sides.  Scatter over the remaining cheese and cook gently for another couple of minutes, then flash under the grill for 4-5 minutes until lightly golden and set.  Leave to settle in the pan for a few minutes before cutting into wedges and arranging on plates with the salad and potatoes.

Serving Suggestions

Lightly dressed green salad and boiled new potatoes

Nutritional Analysis per Serving

Protein: 30g 

Carbohydrates: 31g 

Fat: 34g 

Iron: 4.3mg 

Energy: 570 kcal