Make this savoury delight your picnic show-stopper.
(3 votes)
Cook: 50 Mins
Serves: 10
Price: 84p per serving
Nutritional Information
Each 185g serving contains
Energy
1005kj
240kcal
1005kj
240kcal
12%
Fat
18g
18g
Med
26%
26%
Saturates
7.4g
7.4g
Med
37%
37%
Sugars
3.2g
3.2g
Low
4%
4%
Salt
0.8g
0.8g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
543kj/130kcal
Typical energy values per 100g:
543kj/130kcal
Ingredients
100g brocolli (small florets)
40g butter
1/2 bunch spring onions, trimmed and sliced
160g bag baby leaf spinach
1 tbsp olive oil
2 pointed red peppers, de-seeded and diced
1/2 x 220g pack baby plum tomatoes, quartered, plus extra to serve
12 large free range eggs
75g feta cheese, crumbled
200g Asda Lighter Soft Cheese with Onion & Chives
Rocket leaves, to serve
Method
1
Boil the brocolli for 4 minutes. Drain well and put in a bowl.
2
Melt 15 grams of the butter in a frying pan. Cook the onions and spinach for 3 minutes until the spinach wilts. Add to the bowl.
3
Wipe the frying pan with kitchen paper. Heat the oil, then add the peppers and tomatoes. Gently cook for 4-5 minutes until soft. Transfer to another bowl.
4
Lightly beat together two of the eggs and season. Add a third of the green veg mixture. Scatter on a third of the feta.
5
Melt a little butter in a small, non-stick frying pan. Pour in the egg mixture and swirl to cover the base. Cook over a medium heat until almost set. Slide onto a plate, then invert the pan onto the plate. Flip the omelette and cook for 1 minute until the base is set. Slide onto another plate.
6
Repeat to make two more green omelettes, each using two eggs, a third of the green veg and a third of the feta. Stack, layered, between greaseproof paper and leave until cold.
7
Repeat to make three red omelettes, each using two eggs and a third of the tomato mixture. Stack, as before.
8
Layer the omelettes, alternating red and green, spreading all but the top one with soft cheese. Wrap in cling film and chill for 3 hours. Top with rocket and tomatoes.