Eggs are among the most nutritious foods on the planet and spinach is a superfood loaded with health benefits (full of iron, vitamins and minerals) so this omelette makes a breakfast of champions.
181 CALORIES | 10G FAT | 2.5G SATURATES | 2G CARBS | 1.5G SUGAR | 0.7G SALT | 20G PROTEIN | 1.1G FIBRE
SERVES 2
1 teaspoon olive oil
¼ red onion, finely chopped
100g fresh spinach
3 whole eggs
4 egg whites
sea salt and freshly ground black pepper
1. Place the olive oil in a non-stick frying pan over a high heat. Add the onion and fry for a minute, then add the spinach and cook until wilted. Transfer to a plate and set aside.
2. Crack the eggs into a bowl, season lightly and beat with a fork.
3. Now make one omelette at a time: Tip half the egg mix into the hot pan, tilting to spread the mix evenly over the base, then scatter half the cooked onion and spinach over the top.
4. After a minute or two, use a spatula to pull the outer edges of the omelette into the centre. The uncooked egg will fill the space and ensure the omelette cooks evenly and the base doesn’t burn.
5. When almost all the egg is cooked, use a spatula again to flip one side of the omelette over so it is folded in half.
6. Take off the heat, rest for 30 seconds and then serve immediately. Repeat steps 3–5 for the second omelette.
TIP
The omelette will continue to cook after you have taken it off the heat so don’t overcook it in the pan and don’t rest it for too long either. Serve while it is still nice and hot.
