Spinach omelette

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now

(1)
Main Meals (Dinners)
1 peopleServes
1
  • Eggs, raw, 3 extra large egg(s)
  • Pepper, any type, ground, 1 pinch(es)
  • Baby spinach, 1 cup(s)
  • Olive oil, extra virgin, 1 teaspoon(s)
  • Tomato, 1 medium, sliced
  • Cucumber, 1 cucumber(s), sliced

Method

Crack the eggs into a bowl, season with pepper and whisk. Stir in the baby spinach.

Heat the olive oil in a small non-stick frying pan over medium heat and swirl to coat.

Pour in the egg mixture. Swirl the pan to evenly coat the base with the eggs. Using a spatula, lift the cooked egg and allow uncooked egg to flow underneath. Cook the egg mixture for about 3 minutes, until partially set. Flip with a spatula and cook for a further 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or until done to your liking. 

Once cooked, fold omelette in half and serve with sliced tomato and cucumber to the side.

TIP: If you have Dairy units to spare, add 25 g shredded reduced-fat cheddar cheese to the egg and spinach mixture.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables1.6
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories359
Protein24.5 g
Total fat22.5 g
- Saturated fat7.1 g
Total carbohydrates9 g
- Total sugars8.2 g
Fibre6.7 g
Sodium232 mg

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now