Ingredients:
3 eggs
2 tablespoons milk (optional, for fluffiness)
Salt and pepper to taste
1/4 cup chopped tomatoes
1/4 cup chopped spinach (fresh or cooked)
1/4 cup shredded mozzarella or Parmesan cheese
1 tablespoon chopped fresh basil (optional)
1 tablespoon olive oil or butter
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Instructions:
1. Beat the eggs:
In a bowl, whisk the eggs with milk (if using), salt, and pepper.
2. Prepare the filling:
In a pan, heat a little oil. Lightly sauté the tomatoes and spinach for 1–2 minutes, just until softened.
3. Cook the eggs:
In a non-stick skillet, heat olive oil or butter over medium heat. Pour in the eggs and tilt the pan so they spread evenly.
4. Add the filling:
When the eggs start to set (but are still a little runny on top), add the tomato, spinach, cheese, and basil on one half of the omelette.
5. Fold and finish:
Gently fold the other half over the filling. Cook for another 1–2 minutes until fully set and the cheese melts.
6. Serve hot:
Slide onto a plate and enjoy!
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