Ingredients
- —130 g spinach and tomato (e.g., a handful of spinach + 1 small diced tomato)
- —1 tsp olive oil or ghee
- —Pepper, salt, nutmeg
- —Optional: chives or parsley
Instructions
Preparation
Whisk the eggs with pepper and salt.
Heat the oil in a frying pan.
Add the spinach and tomato, and sauté briefly until the spinach wilts.
Pour the egg mixture over and cook on low heat until the omelette is set.
Fold in half and serve warm.
Serving Tip
Delicious with a spoonful of yogurt dressing or a sprig of fresh herbs on top. Serve on a white plate with some fresh parsley or chives sprinkled over. Halve the omelette to reveal the vegetables for a fresh presentation.
Storage Tip
Store for up to 1 day in the refrigerator. Reheat in the oven at 160 °C or in the air fryer on a low setting for 10 minutes.
RECIPE_ID: ec46567e...
LAST_UPDATE: 2/18/2026