Spinach and Feta Omlette with Pine Nuts

Spinach and Feta Omlette with Pine Nuts


To help Aussies kick-off healthy eating habits from the first meal of the day, Luke Hines developed this recipe with Australian Eggs to launch the 10 Minute Breakfast Challenge.  Serves 2

  • 2 large eggs
  • 1/2 cup baby spinach      1 bunch flat leaf parsley, torn
  • 2 tablespoons reduced fat feta, crumbled
  • 2 tablespoons pine nuts, raw or toasted
  • Wholegrain bread, for serving
  • Pepper to taste
  • Oil spray


  • 1.     In a medium bowl, beat the eggs with a pinch of pepper.
  • 2.     Heat a non-stick pan over medium heat, spray with oil and add the eggs.
  • 3.     Cook,stirring and tilting the pan until just set, about 2 to 3 minutes.
  • 4.     Sprinkle with thespinach, parsley, pine nuts and feta; fold the eggs over the filling.
  • 5.     Transfer to a plate and serve with the wholegrain bread.



  • Tip:Prepare the filling first before starting on the eggs
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