Three-Egg Omelette with Feta and Vegetables

A vegetarian dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 612 kcal, 40g protein, 40g carbs, 32g fat and 7g fibre per serving (approximate)
  • About 12 minutes, preparation and cooking
  • Estimated cost £2.66–£4.16 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 3 eggs
  • 60g reduced-fat feta
  • 2 generous handfuls baby spinach (about 60g)
  • 8 cherry tomatoes
  • 1 tsp olive oil
  • 1 tsp mixed herbs
  • 1 wholemeal roll

Method

  1. Slice or chop baby spinach and cherry tomatoes, then cook them in olive oil in a non-stick pan over medium heat until softened.
  2. Beat the eggs in a bowl with mixed herbs and season lightly, then pour into the pan and cook over medium heat until just set, scattering reduced-fat feta over the top, folding it over to serve.
  3. Season to taste and serve with the wholemeal roll.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Eggs, Milk. May contain, depending on the product: Sesame, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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