• 100 g baby new potatoes halved
  • 2 rashers lean back bacon fat trimmed off
  • 60 g spinach leaves washed and roughly chopped
  • 45 g feta cheese chopped into cubes
  • 3 eggs beaten
  • 1 handful cherry tomatoes chopped
  • 1 handful salad leaves
  • 1 tbsp chopped fresh mint leaves
  • balsamic dressing to serve optional


  1. Boil the halved potatoes for around 15-20 minutes until tender. Drain and set aside.

  2. Cook the bacon in a grill pan sprayed with frylight, turning regularly until crisp. Set aside.

  3. Heat a large frying pan sprayed with frylight and add the cooked potatoes, spinach and feta and season liberally with salt and pepper.

  4. Add a splash of cold water to the eggs and beat them and pour over the potatoes, spinach and feta to form an even layer. Allow it to cook for a couple of minutes while you pre-heat the grill. Then transfer the pan under the grill to cook the top of the omelette for a few minutes until golden.

  5. Serve topped with chopped fresh tomatoes, salad leaves, bacon and chopped mint. You can drizzle a spot of balsamic vinegar dressing over the top if you like!

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