Tomato and spinach omelette
SmartPoints® value per serving
Follow this single-serving recipe to get a delicious breakfast in only 11 minutes. When using spinach in your omelette, make sure to cook it first so that it wilts. If you use packaged baby spinach, you’ll need to rinse it in a colander before adding it to the saucepan. Instead of patting it dry, leave the spinach with water clinging to its leaves so that it can wilt properly. To get the optimal taste in an omelette, it's important to keep it to a maximum of three eggs. So if you’re serving more than one person, make a separate omelette for each one.
2½ cup(s), coarsely chopped, cleaned, (do not dry)
¼ tsp, freshly ground
1 small, diced
- 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.
- Beat the eggs, salt, pepper, and water in a small bowl until frothy.
- 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.