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Cabbage omelette on a white plate topped with fresh chilli and sprouts
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5 from 1 vote

Spinach and Feta Veggie Omelette

This Veggie Omelette recipe is a handy one to have up your sleeve when it comes time to clear out the veggie crisper and get rid of all those lovely leafy greens. Super versatile, this delicious spinach omelette contains spinach, shredded cabbage and eggs, however chopped broccoli, kale, chard or any other leafy green would work perfectly here, giving you a fantastic healthy omelette for breakfast, lunch or dinner.
Prep Time5 mins
Cook Time5 mins
Course: Breakfast
Cuisine: Anytime
Keyword: veggie omelette
Servings: 2 serves
Calories: 216kcal


  • 4 eggs whisked
  • salt flakes and freshly ground black pepper to taste
  • 1 cup thinly sliced spinach
  • 1 cup thinly sliced green cabbage
  • 1 spring onion thinly sliced
  • ¼ red onion finely diced
  • knob of butter
  • 3 tablespoon crumbled feta
  • 2 tablespoon fresh parsley chopped (to serve)
  • 2 tablespoon spring onions thinly sliced (to serve)


  • Crack the eggs into a medium sized bowl. Add the salt and pepper and whisk well.
  • Add in the spinach, cabbage, spring onion and red onion and give the whole thing a good mix.
  • Melt the butter in a frying pan over a low heat, then pour in half of the egg mixture and cook for about 2 minutes, or until the edges start to firm.
  • Sprinkle half of the feta over one side of the omelette and fold the other side over the top.
  • Trarnsfer the omelette to a plate and repeat with the remaining egg mixture and feta for the second omelette.
  • To serve: top with a scattering of chopped parsley and spring onions and some fresh pepper. For more add-on options see the post above.


Calories: 216kcal | Carbohydrates: 7g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 350mg | Sodium: 432mg | Potassium: 307mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2480IU | Vitamin C: 26mg | Calcium: 209mg | Iron: 3mg