Spinach Omelette

0/2

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 2 eggs110g

Vegetables· 1

  • 50 g spinach, chopped50g

Spices· 2

  • pinch of black pepper(staple)1g
  • pinch of salt(staple)1g

Dairy· 1

  • 20 g reduced-fat cheddar, grated20g

Fats & oils· 1

  • a little cooking oil(staple)3g

  1. Wilt the spinach in the pan until it releases water, then set aside; pour the whisked, salted eggs into the same pan.

    Why? Cooking the spinach first drives off its water so the omelette doesn't turn soggy once folded.

    Next up:Once the edges set, scatter the spinach and cheese over half, fold and cook 1 more min until the cheese melts.

  2. Once the edges set, scatter the spinach and cheese over half, fold and cook 1 more min until the cheese melts.

    Why? Reduced-fat cheddar runs about 60% the calories of regular cheddar and still melts and stretches the same way.
    Watch out: Fold quickly — an overcooked omelette turns dry and rubbery.