Spinach omelette

    (324)
    15 min

    A wonderfully flavoured egg dish. Eggs, baby spinach, grated Parmesan, onion powder and nutmeg make this delightful omelette. Serve for breakfast or a delicious snack.


    313 people made this

    Ingredients
    Serves: 1 

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

    Method
    Prep:6min  ›  Cook:9min  ›  Ready in:15min 

    1. In a bowl, beat the eggs and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt and pepper.
    2. 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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    Reviews & ratings
    Average global rating:
    (324)

    Reviews in English (234)

    1

    Very nice. Looks 'just' like in the photo! At first I thought there wasn't going to be enough egg but it was perfectly measured. Need a minimal amount of salt though. Very nice. Thank you!  -  05 Aug 2013

    by
    245

    What a lovely breakfast. I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat). I used frozen spinach which I cooked before adding to the egg mixture. I used fresh chopped onions instead of onion powder, because I had them on hand so why not? This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking. A great way to incorporate veggies into your diet.  -  20 Mar 2008  (Review from Allrecipes US | Canada)

    by
    201

    Very good omelet that's god for you too! Instead of using onion powder I sauteed some onion and then added the spinach. I cooked that until it was wilted. I added a little milk to the eggs before adding them to the veggies and threw in a couple cherry tomatoes cut in half for a little color and flavor. I left out the nutmeg altogether. When it was all done I seasoned it with salt, pepper, and shredded Parmesan cheese. Great with whole grain toast!  -  27 Mar 2011  (Review from Allrecipes US | Canada)

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