Feta & Spring Onion Omelette With Tenderstem Broccoli & Avocado

Matte Black Bowls
by Matte Black Bowls
2 people
20 min

This nourishing omelette is a perfect balance of protein, healthy fats, and vibrant vegetables and so is ideal for a wholesome breakfast, brunch, or light dinner. A whole block of creamy feta melts into the fluffy eggs, complemented by the mild bite of spring onions. Served alongside tenderstem broccoli and creamy avocado, this dish is as satisfying as it is simple to prepare. It’s also naturally gluten-free and can be easily adapted for vegetarians or low-carb diets. Whether you're fuelling up for the day or winding down with something fresh, this easy omelette plate is packed with flavour, texture, and nutritional goodness.

Feta & Spring Onion Omelette With Tenderstem Broccoli & Avocado
Recipe details
  • 2  people
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients
  • 4 large eggs
  • 1 block of feta cheese (100–150g)
  • 2 spring onions, finely sliced
  • 1 tbsp olive oil or butter
  • Salt & freshly ground black pepper
  • Optional: pinch of chili flakes or herbs (oregano, parsley)
  • 100–150g tenderstem broccoli
  • 1 ripe avocado, halved and sliced
  • Olive oil & lemon juice (for drizzling)
  • Salt & pepper
Instructions
Bring a pan of salted water to a boil or steam the broccoli for 3–4 minutes until just tender. Drain and set aside. You can drizzle with olive oil and a squeeze of lemon juice, plus a pinch of salt and pepper.
Crack eggs into a bowl, add salt, pepper, and beat lightly with a fork. Heat oil or butter in a non-stick frying pan over medium heat. Add sliced spring onions, sauté for 1 minute until softened. Pour in the beaten eggs, swirl to coat the base. Crumble or place the whole feta block gently in the center or on one side of the omelette. Cook on medium-low heat for 2–3 minutes, until the eggs are mostly set. Fold the omelette over (you can leave the feta exposed or fold fully), and cook for another 1–2 minutes. Optional: finish under the grill for a slightly golden top.
Serve the omelette hot with broccoli and avocado slices on the side. Add a drizzle of olive oil, squeeze of lemon juice over avocado & broccoli. Garnish with fresh herbs or chili flakes if desired.
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