Spinach Omelette

Ingredients

• 2 largeeggs
• 120 ml (½ cup)milk
• 2 handfulsbaby spinach
• 2garlic cloves
• about 50 g (½ cup)cheese, such as Parmesan
• a few dropsTabasco sauce
• 6pearl tomatoes, halved
• ½ mediumonion, chopped
• to tastesalt and pepper
• 1 tbsp, plus a littleoil

Instructions

1. 1

   Mix the eggs

   In a large bowl, combine the eggs, milk, cheese, halved tomatoes, chopped onion, salt and pepper.

2. 2

   Cook the spinach

   Heat 1 tbsp oil in a pan. Add the garlic and spinach and sauté for about 1 minute.

3. 3

   Combine the mixture

   Add the spinach to the bowl and mix it thoroughly with the egg mixture.

4. 4

   Heat the pan

   Put a little oil in a flat pan, then pour in and spread the mixture from the bowl.

5. 5

   Cook the omelette

   Turn the heat down and cook slowly. If you like, flip the omelette and cook the other side as well.

6. 6

   Serve it hot

   Add a few drops of Tabasco sauce and eat the omelette hot, with toast if you like.

What is a spinach omelette?

An omelette is a dish of beaten eggs cooked in a pan, with fillings folded in or mixed through. Omelettes are closely associated with French cooking, though versions with vegetables and cheese are made in many home kitchens.

This version mixes spinach, tomatoes, onion and Parmesan into the eggs rather than folding them in at the end. Sautéing the spinach and garlic first softens the leaves and gives them a head start before the egg mixture goes into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 11g protein, 5g carbs, 12g fat.

The eggs and Parmesan provide most of the protein, while the milk adds a little more. The cheese and cooking oil contribute much of the fat, and the milk, onion and tomatoes supply most of the carbohydrates; toast would add more if served. Pair a portion with salad or extra vegetables for a more balanced plate.

The filling ingredients

Spinach and garlic: a brief sauté takes the raw edge off the garlic and wilts the leaves. Keep the heat moderate so the garlic does not brown too quickly.

Tomatoes and onion: halving the tomatoes and chopping the onion helps distribute them through the mixture. Parmesan brings a savoury, salty flavour, so taste the mixture before adding much salt.

A gentle pan is key

Low heat: after spreading the mixture in the pan, let it cook gradually so the eggs have time to set without scorching underneath. A flat pan gives the mixture a more even layer.

Flipping: the recipe leaves this optional. If the top is still loose and the omelette feels firm enough to move, turn it carefully; otherwise, continue cooking gently until it sets.

Check the texture

The eggs should be set rather than runny, with the vegetables held in place. Cooking time will depend on the pan and the thickness of the omelette, so use its appearance and firmness rather than a fixed time.

The spinach is already partly cooked before it goes into the eggs. Avoid leaving the finished omelette over high heat, which can make the eggs tough and dry.

Serving and seasoning

Tabasco: add just a few drops at the end, then adjust to taste. This keeps the hot sauce from overpowering the mild eggs, cheese and vegetables.

Toast: serve the omelette hot with bread toast, as suggested in the recipe. A simple side salad also works if you want something fresh alongside it.

Recipe notes & tips

• Chop the onion before mixing so it is evenly spread through the omelette.
• Sauté the spinach just until wilted, about 1 minute, as directed.
• Use a broad, flat pan so the egg mixture spreads into an even layer.
• Keep the heat low once the mixture is in the pan to help it cook through gently.
• Taste before adding extra salt, since Parmesan can be salty.
• Add the Tabasco at the table if diners prefer different levels of heat.

Variations

• Extra herbs: stir chopped parsley or chives into the egg mixture.
• Different cheese: swap Parmesan for another grated cheese with a flavour you enjoy.
• More vegetables: add finely chopped pepper to the mixture.
• Milder finish: leave out the Tabasco or serve it on the side.
• Toast on the side: serve with bread toast for a more substantial meal.

Common mistakes to avoid

• Burning the garlic: sauté it with the spinach for about a minute and keep the heat controlled.
• Overcooking the eggs: use low heat and stop once the mixture is set.
• Uneven cooking: spread the egg mixture across the flat pan rather than leaving it in a thick heap.
• Flipping too early: wait until the omelette feels firm enough to turn, or leave flipping out.
• Oversalting: season cautiously because Parmesan contributes saltiness.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat gently in a pan or microwave until hot throughout; the eggs may become firmer after reheating.

Frequently asked questions