Recipe: Spinach Omelette

Photo taken from cookforyourlife.org

Looking to switch up your basic egg dish skills? Try this spinach omelette dish next time you want a minimal effort dinner!

Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 109. It is a must-buy recommendation!!

SPINACH OMELETTE

Ingredients:

• 15g butter
• 150g fresh spinach leaves, washed
• 4 large eggs
• Pinch of ground nutmeg (optional)
• Salt and pepper

Methods:

1. Melt the butter in a small non-stick frying pan on medium heat.
2. Add the spinach leaves and let them wilt in the butter, this should take 2–3 minutes.
3. Crack the eggs into a bowl and season with salt and pepper. Add nutmeg, if you’re using it, and whisk together well. Tip the wilted spinach into the egg mixture and stir to distribute the spinach throughout.
4. Pour the egg mixture into the pan and swirl it around so it evenly covers the base.
5. Allow the omelette to cook for 3 minutes or so on a medium heat. During this time, run a spatula around the edges to ensure the egg does not stick, and swirl the pan every minute or so to allow any liquid egg to travel to the edges and cook. Make sure the hob isn’t too hot or the bottom of the omelette will burn.
6. The omelette is reading to turn when there is only a small amount of liquid egg left on top. Very carefully place a large plate over the pan. Make sure you wear oven gloves. Flip the plan and plate very quickly so that the omelette is now on the plate, then slide it back into the pan, cooked-side up.
7. Cook for a further 2–3 minutes until the omelette is cooked through. Check this by cutting into the centre with a sharp knife to see if the middle is still runny. If it’s not properly set, allow to cook for a further minute and check again.
8. Serve immediately or cool and wrap in foil. It will keep for 2 days in the fridge if wrapped well.

Note: This recipe should be enough to serve 2 people.