Baby Spinach Omlet Recipe
Start your day on a nutritious note with our baby spinach and Parmesan cheese omelette. A delicious and wholesome breakfast choice.
Ingredients
- 3 large eggs
- 1/2 cup baby spinach leaves, washed and chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon butter or cooking oil
Instructions
- Whisking the Eggs: In a bowl, whisk the eggs until well beaten. Season with a pinch of salt and a dash of black pepper.
- Cooking the Spinach: In a non-stick skillet, heat the butter or cooking oil over medium heat. Add the chopped baby spinach and sauté for about 1-2 minutes until wilted.
- Adding Eggs: Pour the beaten eggs into the skillet over the sautéed spinach. Allow the eggs to set slightly around the edges.
- Sprinkling Cheese: Sprinkle the grated Parmesan cheese evenly over one half of the omelette.
- Folding and Cooking: Using a spatula, carefully fold the other half of the omelette over the cheese-covered half. Continue cooking for an additional 1-2 minutes until the cheese is melted and the eggs are fully cooked.
- Serving: Slide the omelette onto a plate and serve immediately. Garnish with extra Parmesan cheese and a few baby spinach leaves for an appealing presentation.