Spinach Feta And Sun Dried Tomato Omelet Recipes

Steps:

• In a medium bowl, beat the eggs with a pinch each of salt and pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling. Transfer to a plate and serve with the bread.

Steps:

• Bring 4 cups water, lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and crushed red pepper if using to a boil in a large saucepan.
• Stir in the oats, spinach and tomatoes, reduce the heat to medium and cook, stirring frequently, until the oats are just softened and the mixture is slightly thickened, about 7 minutes. Remove the saucepan from the heat and stir in the feta, oil and dill.
• Transfer the oatmeal to individual bowls and garnish with scallions and olives if using.

Steps:

• Crack the eggs into a bowl, add the sea salt and chopped onions and blend together with a wire whisk.
• Melt 3 tablespoons of butter in a frying pan, and then add the egg mixture, tipping the pan to make sure the egg mixture covers the bottom of the pan.
• Cook on medium heat, until the underside is lightly browned, and then add the spinach and the crumbled feta cheese.
• Lift one side of the omelet with a spatula and fold it in half.
• Reduce the heat, and cook until the inside of the omelet is cooked (less than a minute or so).
• Use a spatula to slide the omelet onto a plate and serve!

Steps:

• Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
• Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
• Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
• Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
• Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
• Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.

Steps:

• Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
• When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
• The crust should come 1 to 1 1/2 inches up the side of the pan.
• Crumble the feta cheese onto the bottom of the crust.
• Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
• Spread the spinach over the feta cheese.
• Beat the eggs, garlic and creme fraiche together.
• Pour over top of the feta cheese and spinach.
• Place cherry tomatoes on top of the quiche.
• Sprinkle chives and ground pepper on top.
• Bake at 350 F or 180 C for 45 minutes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
• Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
• Bake in preheated oven until eggs are fully set, 40-50 minutes.

Steps:

• Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.

Steps:

• Preheat oven to 350 degrees.
• Heat olive oil to medium-high& add onion- saute until opaque, then add mushrooms (if using) and then spinach& saute just until spinach is wilted.
• Grease 9" square casserole dish with some olive oil (or spray with cooking spray) Beat eggs& add salt& pepper to taste.
• Add crumbled feta and spinach mixture to eggs.
• Pour into casserole dish& top with mozzarella.
• Bake at 350 degrees for approx.
• 30 minutes.
• Cool about 5 minutes, then cut into 4 servings.
• Serve with fruit and some plain yogurt on the side (mix in some dried dill or parsley for color).