PocketAthleteJoin the waitlistSpinach & tomato omelette
- Calories
- 361
- Protein
- 29g
- Carbs
- 9g
- Fat
- 23g
Breakfast · about 8 minutes · one serving
What you need
- ·3 free range eggss
- ·80g baby spinach
- ·100g cherry tomatoes
- ·60g cottage cheese
- ·6g olive oil
Method
- 1Wilt the spinach in the dry pan first and tip it out, or it waters down the eggs.
- 2Beat the eggs with salt only — milk makes them weep.
- 3Medium-low heat, oil, eggs in. Drag the set edges to the middle and tilt so the raw egg runs underneath.
- 4While the top is still glossy, spinach, halved tomatoes and cottage cheese down one half.
- 5Fold, slide out, 30 seconds' rest. It carries on cooking on the plate.
Take it off looking slightly underdone. An omelette that looks perfect in the pan is dry by the time it is eaten.
Worth knowing: Take it off looking slightly underdone. An omelette that looks perfect in the pan is dry by the time it is eaten.
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