Chilli, Feta & Spinach Omelette with Puy lentils & Avocado

Course Lunch/Dinners
Servings 1



  • 67g Feta (crumbled)- third of 200g pack.
  • 1 whole egg
  • 3 egg whites
  • 1/2 tsp Dried Chilli Flakes (or more if you like it hot)
  • 1 cupped handful of Spinach leaves
  • 1-2 tsp. (5-10 ml/0.2 fl. oz.) extra virgin coconut oil
  • Pink Himalayan salt and pepper, to taste

Puy Lentil & Avo Side Salad

  • Add 1 tbsp of puy lentils
  • Dice half an avocado into cubes
  • Chop 5-10 cherry or plum tomatoes
  • Add all elements together, add fresh basil leaves, splash of olive oil, salt, pepper and squeeze of lemon juice to serve.


  • Heat some coconut oil in a pan
  • In a bowl, whip together the egg, egg whites and seasoning.
  • Pour the egg mixture into pan.
  • Add the crumbled feta, chilli flakes and spinach leaves and heat until the spinach leaves wilt.
  • Flip one side of the omelette onto the other side and flip to cook both sides evenly.
  • Once done, place the omelette on a plate.
  • Place the puy lentils and avocado salad to serve on the side.
  • Enjoy!
Keyword Plant Based for Meat Eaters

Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

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