Broccoli omelette with spanakopita filling

Your omelette just got healthier, with crunchy greens and a little Greek flair. A guaranteed hit!

Less than 30 minutes

Serves 4


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  • Olive oil, for frying
  • 1 red onion, thickly sliced into ‘petals’
  • 1 large packet (400g) PnP tasty stem broccoli, halved lengthways
  • 4 tsp (20ml) Dijon or wholegrain mustard
  • 1 cup (250ml) milk or cream
  • 2 cups (250g) finely grated mozzarella
  • 12 eggs
  • Salt and milled pepper
  • ½ packet (150g) baby spinach
  • 2 discs (60g each) feta, crumbled
  • Toasted pumpkin seeds and ruby microherbs, for serving (optional)



  1. Heat a glug of oil in a 15cm pan. 
  2. Sauté onion, remove and set aside.
  3. Add 6-8 broccoli stems to the pan and brown for 2 minutes.
  4. Whisk 1 tsp (5ml) mustard and ¼ cup (60ml) each milk and mozzarella with 3 egg yolks. Season.
  5. Lightly whisk 3 egg whites until fluffy and three times the volume.
  6. Fold egg whites through yolk mixture and pour over broccoli in pan.
  7. Fry omelette for 2-4 minutes, swirling pan occasionally while lifting sides with a spatula to ensure eggs cook evenly.
  8. Add ¼ cup of the spinach, a handful mozzarella, and some crumbled feta and sautéed onion.
  9. Fold omelette to enclose filling (silicone spatula works best) and turn out onto a plate.
  10. Repeat to make 3 more omelettes.
  11. Serve warm, topped with pumpkin seeds and microherbs, if you like.


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