Spinach Omelette

    6 mins

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

    2 people made this

    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.

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