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Spinach, Cheese, and Tomato Omelette

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  • Serves 2
  • Cooks in 20 mins (10m prep + 10m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

HUEVOS ESPINACA QUESO TOMATE

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat olive oil in a non-stick skillet over medium heat.
  2. 2.Add the chopped spinach and cook until wilted, about 2 minutes.
  3. 3.In a bowl, whisk together the beaten eggs, salt, and black pepper.
  4. 4.Pour the egg mixture into the skillet, covering the spinach.
  5. 5.Cook for 2 minutes, or until the edges start to set.
  6. 6.Sprinkle the shredded cheese and diced tomatoes over half of the omelette.
  7. 7.Fold the other half of the omelette over the filling and cook for another 2 minutes, or until the cheese is melted and the eggs are cooked through.
  8. 8.Slide the omelette onto a plate and serve hot.

lightbulb_outline Tips

  • chevron_rightFeel free to customize your omelette by adding other ingredients like mushrooms, bell peppers, or onions.
  • chevron_rightServe the omelette with a side of toast or fresh fruit for a complete breakfast.
  • chevron_rightIf you prefer a creamier omelette, you can add a splash of milk to the beaten eggs before cooking.
  • chevron_rightDon't be afraid to experiment with different types of cheese for a unique flavor profile.