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Breakfast

Spinach and cheese omelette

A fluffy omelette made with fully cooked British Lion eggs, wilted spinach and cheese for a calcium and iron boost.

Prep
5 min
Cook
8 min
Total
13 min
Portions
1
  • Easy
  • Pregnancy
  • Second trimester
  • Third trimester
  • Postnatal recovery
  • Vegetarian
  • High-protein
  • Iron-containing
  • Calcium-containing
Spinach and cheese omelette served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 1 portion. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Heat the olive oil in a non-stick pan over a medium heat.
  2. Step 2. Wash the spinach thoroughly and add to the pan, cooking until wilted.
  3. Step 3. Beat the eggs in a bowl and season with black pepper.
  4. Step 4. Pour the eggs over the spinach and tilt the pan to spread evenly.
  5. Step 5. Cook for 2–3 minutes until the base is set, then scatter over the cheese.
  6. Step 6. Fold the omelette in half and cook for a further 1–2 minutes until fully set with no runny egg remaining.
  7. Step 7. Serve immediately while piping hot.

Allergens for your selection

  • Contains: Eggs
  • Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.