Description
A quick and flavorful spinach omelette loaded with fresh greens, eggs, and a hint of garlic, topped with melted Parmesan.
Ingredients
Scale
- 1 cup fresh spinach leaves
- 2 cloves garlic (thinly sliced)
- 2 large eggs
- 1 tablespoon milk (optional, skimmed)
- Salt (to taste)
- 1 teaspoon olive oil
- 2 tablespoons Parmesan cheese (grated)
- ½ teaspoon chili flakes (optional, for seasoning)
Instructions
- Wash 1 cup of fresh spinach leaves thoroughly under cold running water. Pat them lightly with a kitchen towel.
- Peel 2 cloves of garlic and slice them thinly.
- Crack 2 large eggs into a small mixing bowl. Add 1 tablespoon of milk and a pinch of salt. Beat the eggs until combined.
- Heat a skillet over medium heat. Add the chopped spinach and sliced garlic with a pinch of salt. Cook for 1–2 minutes until wilted.
- Wipe the skillet lightly if needed and add 1 teaspoon of olive oil. Tilt the pan to coat the surface.
- Reduce heat to medium-low and pour the whisked egg mixture into the pan. Tilt to spread evenly.
- As the eggs set around the edges, gently lift the edges with a spatula to allow uncooked eggs to flow underneath.
- Spoon the cooked spinach and garlic over half of the omelette. Sprinkle 2 tablespoons of grated Parmesan cheese on top.
- Lower the heat and fold the omelette in half once the cheese melts and edges lift easily.
- Slide the folded omelette onto a plate. Let it rest for 30–60 seconds before serving.
Notes
- This omelette is perfect for breakfast, brunch, or a light lunch.
- Feel free to add other vegetables or spices to suit your taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
Keywords: Spinach Omelette, Healthy Breakfast, High Protein, Low Carb