Omelette with Spinach and Olives

Omelette with Spinach and Olives
Recipe - Tricolore olive couscous with feta and mint

Omelette with Spinach and Olives.


From Sally Beare, nutritional therapist and author


2 eggs, beaten
2 handfuls baby spinach or baby kale or a mixture of both
1 tablespoonful organic feta cheese, crumbled
4 olives (any colour), sliced
Pure or light olive oil (for cooking)
Extra-virgin olive oil (for drizzling)
Ground chilli pepper (optional)
Freshly-ground black pepper


Wash the spinach and wilt it in a small non-stick frying pan for a minute, then add it to the beaten egg. Put half a tablespoon of light olive oil in the pan and heat. Add the egg and spinach mixture, then sprinkle the olives and cheese on top. Cook for a minute on medium heat (enough so it can lift off the pan), then place

the frying pan under the grill for another minute or two or until the top is cooked. Alternatively you can put a lid on top and cook the top that way.

Drizzle with extra-virgin olive oil and season with black pepper and chilli to taste. Serve with a dressed salad.