Name: Spinach and anchovy omelette
Prep time: 5 min
Cook time: 15 min
Total time: 15 min
Ingredients: 100 g spinach (washed and drained); 1 small handful of ripe cherry tomatoes (halved); 2 Tbsp olive oil; 3 large or 4 medium eggs; 4 slices of anchovies (from jar); 1 pinch dried chilli flakes (optional); 50 g feta (optional); Few basil leaves to garnish

Spinach and anchovy omelette

For a quick brunch or lunch the easiest meal to cook is an omelette. This spinach and anchovy omelette is super easy, ready in 15 minutes. Serve it with wholesome bread and a crunchy salad and you’ll be full till the evening!

Print Recipe

Prep Time 5

Cook Time 15

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Greek

Calories: 1234

Ingredients Method

Ingredients

100 g spinach washed and drained
1 small handful of ripe cherry tomatoes halved
2 Tbsp olive oil
3 large or 4 medium eggs
4 slices of anchovies from jar
1 pinch dried chilli flakes optional
50 g feta optional
Few basil leaves to garnish

Method

Lightly whisk the eggs in a small bowl.
Heat the oil in a frying pan, add the spinach and tomatoes, then put a lid on and sauté for a few minutes, until the spinach has wilted. Pour over the egg mixture, spreading it out evenly.
Cook for 5 minutes then lay the anchovies on top and scatter some chilli flakes or ground pepper all over the omelette. Crumble the feta on top, if used.
Put the lid on and cook for another 5-8 minutes, over medium heat, until the egg has set and the cheese has melted.
Scatter some basil leaves on top, fold in half and slide it to a plate. Cut in half and serve.

Spinach and anchovy omelette

Ingredients

Method

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