Spinach omelet with feta


For 2 servings
  • 500 g frozen spinach
  • 1 onion
  • 1 clove of garlic
  • 2 tablespoons oil
  • 100 ml vegetable broth
  • salt
  • 150 g cherry tomatoes
  • 100 g feta
  • 5 eggs
  • chilli flakes



Working time: 30 min.

nutritional value

524 kcal per serving
Carbohydrates: 8 g
Protein: 34 g
Fat: 37 g


  • Simple
  • Squeeze out the spinach and chop roughly. Finely dice the onion and garlic, sauté in a saucepan with 1 tablespoon of oil until translucent. Add spinach, steam briefly. Pour in the broth, bring to the boil and season with salt. Keep warm on mild heat. Halve cherry tomatoes. Cut the feta into thin slices. Whisk the eggs with a little salt.
  • Heat 1⁄2 tbsp of oil in a coated pan (approx. 18 cm Ø). Add half of the eggs and let them fade slightly. Then push several times with a spatula to the middle of the pan. Allow to cool completely on mild heat. Place on a plate and keep warm covered with a second plate. Process the remaining eggs in the same way and place on a plate.
  • Put the cherry tomatoes in the pan and heat over a mild heat, salt. Spread the spinach, feta and tomatoes on the omelets. Sprinkle with chilli flakes.


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