fetta omelette

Roasted Roma Tomato, Spinach and Olympus Fetta Omelette

Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 1


  • 2 Roma tomatoes, cut in half lengthways
  • 1 garlic clove, finely sliced
  • 1 tsp dried mixed herbs
  • 20 g Olympus Fetta
  • Small handful baby spinach leaves
  • 3 eggs
  • 1/2 tsp butter
  • oil
  • salt and pepper


  • Place Roma tomato halves on baking tray. Sprinkle over mixed herbs and garlic slices and drizzle with oil.
  • Bake in hot oven approx 10 minutes or until soft.
  • Whisk eggs in a small bowl and season.
  • Heat a small non-stick omelette pan. Add butter to pan with a little drizzle of oil.
  • When bubbling, add spinach and cook until wilted a little, then add eggs.
  • As egg begins to cook on edges, use a plastic spatula to gently fold egg into the middle of pan.
  • When egg is still soft, remove from heat and place Roma tomatoes and crumbled Olympus fetta on top.
  • Place under hot grill for approx 1 minute or until brown and fluffy. Serve.