We often forget that with eggs in the house, you always have an instant meal.

Ingredients

• 2-3 bunches fresh spinach
• 12 eggs
• salt and pepper

Filling

• 100-150 grams feta cheese, crumbled
• ½ cup sliced sundried tomatoes
• ½ cup black olives
• chopped fresh Italian parsley
• virgin olive oil for drizzling

Method

1. Wash the spinach and tear out any coarse stems. Shake off excess water. Divide into 4 equal amounts. To make the first omelette, break 3 eggs into a small bowl and whisk together with a good pinch of salt and pepper.
2. Heat a knob of butter in an omelette pan or small frying pan and when sizzling hot, add 1 portion of the divided spinach and cook only until wilted. Pour in the egg mixture and using a fork, swirl the egg mixture around the hot pan until the eggs form a thicker mass. Cook over a moderate heat for about 1 minute.
3. Scatter 1 portion of the filling ingredients over one half of the omelette. Flip over the other side and turn onto a plate. Garnish as wished and serve with a drizzling of good olive oil. Repeat the process with the 3 portions of remaining ingredients. Makes 4 omelettes in total.

Filling

1. Combine the feta, sundried tomatoes, black olives together and fold in the parsley. Divide into 4 equal portions.

Cooks Tips

An omelette is the ultimate in fast food. Have the pan hot and cook quickly for a delicate result. The centre of the omelet should be ever so slightly under done. If over cooked the omelet will be tough.