Here is the thing about this spinach omelette. It's amazingly simple, easy-to-cook, healthy, and with a great balance of flavours. It's DELICIOUS!
Prep Time5 mins
Cook Time5 mins
Total Time15 mins
Servings: 1 person
- 1 cup spinach leaves
- 2 cloves garlic
- 2 eggs
- 1 tablespoon milk skimmed optional
- salt to taste
- 1 teaspoon olive oil
- 2 tablespoon Parmesan cheese grated
- 1/2 teaspoon chilli flakes optional for seasoning
Prep the ingredients. Wash and chop the spinach leaves. Don't let the leaves go dry. Leave some water. Thinly slice the garlic. Crack the eggs into a bowl, and add a tablespoon of milk. Add a pinch of salt, and whisk the eggs gently just enough for the yolk to mix well.
Heat a cast iron skillet (or any other frying pan), and add the chopped spinach, garlic, and sprinkle some salt. Let the leaves wilt, and take them off the skillet.
Pour a teaspoon olive oil on the pan, and spread it evenly with a spatula. Reduce the flame to medium, and pour the egg mixture. Tilt the pan and let the eggs spread evenly. As soon as the omelette start to set, lift near the edges with the spatula so that the uncooked eggs can reach the bottom of the pan. Once the center starts to set, top half of the omelette with the cooked spinach and garlic. Now sprinkle the grated cheese on top of it.
Lower the flame, and cook further. Wait for the cheese to start melting, and once the omelette starts to get detached from sides, fold in half. Gently slide the omelette to a plate.
- Adding garlic is optional. I like the added flavours it bring when paired with spinach
- I like to add a seasoning of crushed, dry red chillies. It brings in a nice, warm hit
- If you are staying away from dairy
- Replace the milk with water while whisking the eggs
- Replace the Parmesan cheese with grated tofu or paneer
- I have used Parmesan cheese in moderation. You can double it and enhance the flavours!
- I have used olive oil as a healthy choice. You can use butter if you are in a mood to indulge!