Spinach and Feta Omelette
- 2 large eggs
- Olive oil
- Small handful of grated Cheddar cheese (optional)
For a basic omelette, crack the eggs into a mixing bowl with a pinch of sea salt and black pepper.
Beat well with a fork.
Heat olive oil in a small frying pan on a low heat, add the eggs and move the pan around to spread them out evenly.
When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese (if using).
You can grate cheese directly on to the omelette.
Using a spatula, ease around the edges of the omelette, then fold it over in half.
When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
Top with char-grilled spinach and feta.
Serve with relish.
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