Tomato and Spinach Omelette

Total Time
11 min
6 min
5 min
If you use packaged baby spinach for this recipe, you’ll need to rinse it first in a colander before adding it to the saucepan in step 1.


fresh spinach

2½ cup(s), coarsely chopped, cleaned, (do not dry)


2 large

table salt

¼ tsp

black pepper

¼ tsp, freshly ground


1 Tbsp

olive oil

½ tsp

fresh tomato(es)

1 small, diced


  1. Heat a medium saucepan over medium-high heat. Add the spinach with just the water that clings to it; cook, stirring constantly, until just wilted, about 2 minutes. Drain well, squeezing out all the liquid. Cool slightly, then chop finely.
  2. Beat the eggs, salt, pepper, and water in a small bowl until frothy.
  3. Heat the oil in a small omelette pan until a drop of water sizzles on it. Pour in the egg mixture and swirl to cover the pan. Reduce the heat and cook until the underside is set and the top is a little creamy, about 2 minutes. Sprinkle the spinach and tomato evenly over half the omelette; fold the other half over the filling. Cook until the omelette is completely set, about 1 minute longer. To serve, slide the omelette onto a plate.


The spinach will need the water clinging to its leaves to wilt properly. Never make an omelette with more than 3 eggs. If you’re serving more than one person, make a separate omelette for each one.

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