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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 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
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
 

  1. Lightly whisk the eggs in a small bowl.
  2. 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.
  3. 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.
  4. Put the lid on and cook for another 5-8 minutes, over medium heat, until the egg has set and the cheese has melted.
  5. Scatter some basil leaves on top, fold in half and slide it to a plate. Cut in half and serve.