Breakfast recipe
Thin omelette rolls filled with wilted spinach, tomatoes, feta, spring onion, and chives.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
large non-stick frying pan, mixing jug, whisk, knife, chopping board
Method
Halve the cherry tomatoes, slice the spring onions, finely chop the chives, and crumble the feta into a bowl.
Heat 1 tablespoon olive oil in a non-stick frying pan over a medium heat. Cook the tomatoes and spring onions with a pinch of salt for 3 minutes, then add the spinach for 1-2 minutes until just wilted. Tip onto a plate.
Whisk the eggs, milk, black pepper, and a pinch of salt in a jug until the whites and yolks are fully combined.
Wipe the pan, heat a little of the remaining olive oil, and pour in a quarter of the egg mixture. Cook for 90 seconds until almost set, flip carefully for 20 seconds, then slide onto a board. Repeat to make four thin omelettes.
Spoon the spinach and tomato filling over the omelettes, scatter with feta and chives, then roll up firmly. Cut each roll in half and serve warm.
