Breakfast

Spinach and Potato Omelette

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine European
Servings (Default: 2)

Ingredients

  • 230 g spinach, frozen
  • 30 ml milk
  • 4 egg (s)
  • 65 g feta cheese
  • Spice (s)
  • some leeks or onions
  • 200 g potato (s)
  • Sunflower seeds
  • some butter for the pan
  • Herbs
Spinach and Potato Omelette
Spinach and Potato Omelette

Instructions

  1. Defrost the spinach. Whisk the milk with the eggs and crumble the feta into it. Season to taste with herbs and spices.
  2. Cut the leek and potatoes into small pieces. Mix with the spinach. Fold in the sunflower seeds and add to the egg mixture.
  3. Pour the mixture into a greased casserole dish and bake at 200 ° C for about 25-30 minutes.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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