Spinach Omelette

Spinach Omelette


1 person made this

About this recipe: Easy, healthy, filling- in short, a great breakfast dish. Feel free to use ordinary tomatoes if you can't find the prettier cherry tomatoes.


Serves: 1 

  • olive oil
  • 2 eggs
  • fresh garlic
  • 30g baby spinach leaves, torn
  • fresh spinach leaves
  • 1 1/2 tablespoons grated Parmesan cheese
  • cherry tomatoes
  • 1/4 teaspoon onion powder
  • eggs
  • 1/8 teaspoon ground nutmeg
  • mushrooms
  • salt and pepper to taste

Prep:3min  ›  Cook:3min  ›  Ready in:6min 

  1. Put olive oil in pan. Put in eggs like you would scrambled eggs. When eggs are just a bit runny still add mushrooms, garlic and fresh spinach. Spinach will shrink. Add as much as you would like for personal preference. Then add cherry tomatoes and saute for a bit and you're on your way...so simple, and good. Salt and pepper to taste.
  2. In a bowl, beat the eggs and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt and pepper.
  3. In a small frying pan coated with cooking oil spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip and continue cooking 2 to 3 minutes. Reduce heat to low and continue cooking 2 to 3 minutes or to desired doneness.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate