Omelette is beaten eggs fried in butter or oil. Unlike scrambled eggs, the eggs in an omelette should not be mixed. The simplest version of omelette is made just from eggs, but often omelettes are made with additions such as herbs, vegetables, cheese or cold cuts. A perfect omelette should have a light, fluffy texture and should not be too overcooked. Personally, I like eggs in an omelette to be almost fried but still a little liquid.
If you like egg dishes, I recommend checking out the recipes for:
The following recipe for an omelette with spinach will appeal to everyone who prefer their omelettes with vegetables. Spinach and eggs is a combination that never disappoints and this is also the case here. You only need four ingredients and less than 5 minutes to make this spinach omelette. A spinach omelette is a great idea for breakfast or supper.
Ingredients for spinach omelette.
- 50 gr fresh spinach
- 1 tablespoon of butter
- a pinch of salt
- 2 big eggs
How to make spinach omelette.
Put the butter in a pan, add chopped spinach and fry over a medium heat for 2-3 minutes. Beat the egg in a bowl with a pinch of salt, then pour it over the frying spinach. Fry for a few seconds, then run the spatula through the omelette as if you were going to cut it into four parts. Continue frying for a few more seconds and repeat cutting with the spatula, this time in two other places. Such a move of the spatula will make the liquid part of the omelette on the top layer drain downwards and the omelette will not be raw. Fry the omelette for a maximum of 2 minutes. After frying, carefully slide the omelette from the pan onto a serving plate.
Good to know when making spinach omelette.
I fry omelettes in a 20-centimeter pan. You can make one omelette with the given amounts of ingredients, which is a portion for one person.
Fresh spinach should be washed, hard stalks should be cut of, washed, dried and cut into thin strips.
Do you like spinach? If so, try our recipe for Pasta salad with tomato and spinach.