Spinach, Tomato and Cheese Omelette

Spinach, Tomato and Cheese Omelette
  Serves 2
  Medium
  From: Nutrition Magician
Chef: Nutrition Magician
VGF

Contains: Eggs, Milk

Check the cheese says “suitable for vegetarians”: some brands use animal rennet.

Worked out from the ingredients: a guide only. Brands vary and products change, so always check the labels, especially for a serious allergy.

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

  1. Melt the butter on a medium heat in a small saucepan. Add the spinach and tomatoes, and cover.

  2. Heat a skillet over a medium-high heat and add some butter.

  3. Whisk the eggs and pour half into the skillet. Rotate-tilt the pan until the bottom is covered.

  4. Continue cooking until the egges are cooked on top. Add half the cheese to cover half the omelette.

  5. Spoone over half the Spinach mixture and fold the omelette over.

  6. Wait for the cheese to melt an serve.