- 6 chopped Cherry tomatoes
- 1 tsp Dried oregano
- 250g Chopped spinach
- 8 eggs
- 120g Crumbled feta cheese
- 1 chopped Red onion
- Low-cal spray oil
Mix tomatoes and 1/2 tsp oregano with a pinch of salt and pepper.
In a seperate bowl, whisk eggs together, then stir in spinach 1/2 tsp oregano and salt and pepper to taste.
Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes for 1-2 mins until they begin to soften.
Turn the heat down to medium and pour in the eggs and spinach mixture. Cook the eggs in the pan until half cooked, but still runny in places. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into 4 wedges and serve.