Breakfast Recipes · Lunch Recipes

Spinach, Sundried Tomato and Onion Omlette 

This recipe serves 1 person.


  • 4 eggs 
  • 5g butter 
  • Handful of spinach 
  • Handful of chopped onions 
  • 3 sundried tomatoes 
  • 15g extra mature cheddar 
  • Salt and pepper


  1. Soften the onions and spinach with the butter in a pan on a medium heat. 
  2. Crack the 4 eggs into the pan, season with salt and pepper and stir it all until all the whites and yolks have mixed together. 
  3. Shred the sundried tomatoes and put them in the pan, along with the grated cheese. 
  4. Leave the omlette to cook on a medium heat. When it has cooked to the point where it is golden brown on the bottom and it is a firm consistency, flip it and cook for a further 2-3 minutes. 
  5. To serve, top with sliced cherry tomatoes and basil leaves. 

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