Baby spinach omelette


If you eat omelettes a lot, you might get bored of them. So if you want to add some freshness and creativity to your menu, try this baby spinach omelette recipe.


  • 2 eggs
  • 1 cup baby spinach leaves
  • 1 ½ tablespoons grated parmesan cheese
  • ¼ teaspoon onion powder
  • ⅛ teaspoon ground nutmeg
  • salt and pepper to taste

Method of preparation:

Crack the eggs into a bowl and whisk until well beaten. Season with salt, pepper, onion powder and ground nutmeg.

Heat a non-stick frying pan over a medium heat and lightly coat with cooking spray or a small amount of oil.

Pour the beaten eggs into the frying pan, tilting the pan to ensure the eggs cover the bottom evenly.

Allow the eggs to cook undisturbed for one minute or until the edges begin to set.

Sprinkle the torn baby spinach leaves evenly over one half of the omelette.

Sprinkle the grated Parmesan over the spinach.

Using a spatula, carefully fold the other half of the omelette over the spinach and cheese filling.

Cook the omelette for another minute or until the cheese has melted and the spinach is slightly wilted.

Slide the omelette onto a plate and serve hot.

Optionally, you can garnish the omelette with extra grated Parmesan cheese or fresh herbs before serving.

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