Spinach and tomato herb omelette
A soft, golden omelette packed with wilted spinach, sweet tomatoes and lots of fresh herbs.
- Time15 min
- LevelEasy
- Costabout £1.50 a head
Ingredients
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Method
- 1
Beat the eggs in a bowl with a good grind of black pepper, the chives and the parsley.
- 2
Heat half the oil in a small non stick frying pan over a medium heat. Cook the spring onion and tomatoes for 2 minutes.
2 min - 3
Add the spinach and stir for 1 minute until it wilts. Tip it all onto a plate.
1 min - 4
Wipe the pan, add the rest of the oil and pour in the eggs. Stir gently for 30 seconds, then leave to set for 1 minute.
1 min 30 s - 5
Spoon the spinach mix over one half, then fold the omelette over it.
- 6
Slide onto a plate and eat while it is hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.