Tomato and Spinach Omelette

11:30 AM


Nothing beats starting the day with a healthy and delicious breakfast! My go-to breakfast is a tomato and spinach omelette. It's super yummy, gluten-free, and pretty easy to make.


Everyone has a preference on how they like their eggs cooked -- scrambled, sunny side up, benedict, etc. For the longest of time, I was a lover of scrambled eggs. But now, I am an omelette fanatic. My love for omelettes started my first year of college. At UCI, our dining hall had a made-to-order omelette line where we had the chefs make our omelettes based on the customizable toppings that we chose. And yes, I always got spinach and tomato in mine. The tomato adds an extra burst of flavor, and the spinach adds a hint of green veggies in my breakfast. I always made an effort to go to the omelette line, even if it was long. The wait was absolutely worth it.

Doesn't that look so delicious?!

Now that I no longer have a meal plan, I have to make my own omelettes. After watching the cooks make perfect omelettes at the dining hall for an entire year, I have been able to pick up some tricks that they use to cook perfect omelettes. Omelettes are a little tricky to make, but I will provide you with some tips in my recipe that will help you get your omelette looking perfect every time.

Tomato and Spinach Omelette 
Yield: 1 Omelette

Ingredients 
Two handfuls of fresh spinach
1/4 cup of cherry tomatoes
1/4 cup of cheddar cheese
2 large eggs OR 4 egg whites
Olive Oil
Salt; to taste
Pepper; to taste

Instructions
  1. Lightly coat a 9-inch non-stick pan with olive oil. Heat the pan on medium-high heat until it is hot. 
  2. With a small knife, cut the cherry tomatoes into small pieces and set aside. 
  3. Beat the eggs, salt, and pepper until combined. 
  4. Place the chopped cherry tomatoes into the skillet and the spinach. Using a spatula, cook the spinach until it has wilted and cook the tomatoes until it has softened. 
  5. Evenly distribute the cherry tomatoes and the spinach on the pan. Once you are satisfied with the placement, carefully pour the beaten egg mixture around the pan. 
  6. Tilt the pan so that the egg mixture covers all parts of the pan. Continue to tilt until the pan has been entirely coated with the egg mixture. 
  7. You'll begin to notice that there are areas of raw egg in the pan. Take a spatula to puncture a small hole in the omelette, and let the raw egg mixture fill the hole. This way, you won't get any raw spots in your omelette. 
  8. Let the omelette cook until the egg mixture has set. Once it has set, lower the heat to medium-low and let it cook for roughly 1 minute. 
  9. For the finishing touch, add the cheddar cheese on top of the omelette. 
  10. Slowly release the omelette from the pan with a spatula by starting from the sides of the pan and working your way to the center. 
  11. Using the spatula, gently lift one half of the omelette and fold. 
  12. Slide the omelette onto a plate and pair it with some fresh fruit! Serve and enjoy :)
Good Luck,
Em



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