Spinach, Cheese, and Tomato Omelette
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- Serves 2
- Cooks in 20 mins (10m prep + 10m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
HUEVOS ESPINACA QUESO TOMATE
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat olive oil in a non-stick skillet over medium heat.
- 2.Add the chopped spinach and cook until wilted, about 2 minutes.
- 3.In a bowl, whisk together the beaten eggs, salt, and black pepper.
- 4.Pour the egg mixture into the skillet, covering the spinach.
- 5.Cook for 2 minutes, or until the edges start to set.
- 6.Sprinkle the shredded cheese and diced tomatoes over half of the omelette.
- 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.Slide the omelette onto a plate and serve hot.
lightbulb_outline Tips
- Feel free to customize your omelette by adding other ingredients like mushrooms, bell peppers, or onions.
- Serve the omelette with a side of toast or fresh fruit for a complete breakfast.
- If you prefer a creamier omelette, you can add a splash of milk to the beaten eggs before cooking.
- Don't be afraid to experiment with different types of cheese for a unique flavor profile.