3 Cheese Spinach Omelette with Panko Crusted Sourdough French Toast

Happy National French Toast Day!

We don’t usually make a huge deal out of food “holidays,” but sometimes it is fun to go along with all of it. Especially when you have a recipe as easy and delicious as this one to share! I’m telling you, as soon as Jeremy made this for me a couple of weeks back, I knew we had to post it here for you guys because it was level ten tasty. No joke.

3 Cheese + Spinach Omelette with Panko Crusted Sourdough French Toast

I love the idea of a savory french toast, but you don’t see it all that often. Don’t get me wrong – there’s nothing I love more than a generous heap of whipped cream and berries AND calling it breakfast – yet more often than not I am craving the salty-savory side of the coin. It’s a good thing Jeremy’s sweet tooth is big enough for both of us!

Day old sourdough bread adds a lovely tangy flavor note in this dish, and while you could definitely get away with using regular french bread, we think it really works nicely here. Serves 2

3 Cheese Spinach Omelette with Panko Crusted Sourdough French Toast


    For Omelette
  • 4 eggs
  • 2 tbsp water
  • 2 cups spinach leaves, washed and dried
  • ½ white onion, diced
  • 1 garlic clove, minced
  • ½ cup feta cheese, crumbled
  • ½ cup gruyere cheese, shredded
  • ¾ cup parmesan cheese, finely grated
  • For French Toast
  • 1 egg
  • 4 slices sourdough bread
  • ½ cup panko flakes
  • salt and pepper, to taste
  • sunflower oil, for the pan
  • For Salad
  • ¾ cup flat leaf parsley
  • ¾ cup mint leaves
  • ¾ cup cilantro leaves
  • squeeze of half a lemon
  • 1 tsp olive oil
  • pinch of white sugar
  • salt and pepper, to taste


  1. Make salad: In a bowl, combine mint, parsley and coriander. Add lemon juice, olive oil, sugar, and season to taste. Set aside and let rest at room temperature until needed.
  2. Make eggs: In a medium frying pan, heat oil on medium-high and add onion. Cook for 2-3 minutes, or until translucent. Add garlic and spinach, and lower heat to medium. Cook for another 2-3 minutes, until spinach becomes wilted and cooked through. Add grueyere and feta cheese, and combine until completely melted. Remove from heat and set aside.
  3. In a bowl, whisk eggs, water, salt and pepper together until combined. Pour egg mixture onto an oiled pan on medium heat, and cook until almost set. Add spinach mixture to one half of the eggs, then using a spatula gently lift the other side and flip it over. Set heat to minimum and cover with a lid to keep warm.
  4. Make French Toast: In a medium bowl, whisk egg until smooth. In another medium bowl, have your panko flakes ready. Immerse each bread slice in the egg, then into panko flakes.
  5. In a lightly oiled pan on medium high heat, fry bread two slices at a time, flipping after 2 minutes or so, or until golden brown.
  6. Assemble eggs on top of french toast, followed by the herb salad and a sprinkling of parmesan cheese to finish. Add freshly sliced tomatoes, if desired.