Recipe
Cooking steps and ingredient details are being prepared.
Breakfast recipe
Thin omelette rolls filled with wilted spinach, tomatoes, feta, spring onion, and chives.
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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.
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