Spinach, Tomato and Cheese Omelette
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Energy: 529 kcal, 26%
Fat: 37g, 53%
Saturates: 18.2g, 91%
Sugars: 4.3g, 5%
Salt: 3g, 50%
Protein: 42.9g, 86%
Carbohydrate: 5.1g, 2%
Fibre: 2g
Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.
Ingredients
- 10 Whole:Fresh Red Cherry Tomato, Quartered
- 1 Tbsp:Salted Butter
- 150 g:Mature Cheddar Cheese (Low-Fat), Grated
- 0.5 Tsp:Pink Himalayan Rock Salt
- 0.5 Tsp:Black Peppercorns, Crushed
- 5 Whole:Free Range Egg, Beaten
- 3 Handful:Fresh Baby Leaf Spinach
Method
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Melt the butter on a medium heat in a small saucepan. Add the spinach and tomatoes, and cover.
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Heat a skillet over a medium-high heat and add some butter.
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Whisk the eggs and pour half into the skillet. Rotate-tilt the pan until the bottom is covered.
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Continue cooking until the egges are cooked on top. Add half the cheese to cover half the omelette.
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Spoone over half the Spinach mixture and fold the omelette over.
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Wait for the cheese to melt an serve.