Healthy spinach omelette
- Preparation and cooking time
- Total time
- Serves 1
- 150g vine cherry tomatoes, still on the vine
- 1tsp olive oil
- 30g light soft cheese with garlic and herbs
- 200g frozen chopped spinach, defrosted, drained and any excess liquid squeezed out
- 1 tbsp whole milk
- 1 tsp grated parmesan (or vegetarian alternative)
- pinch of dried chilli flakes
- pinch of grated nutmeg
- 3 eggs, lightly beaten
- STEP 1
Heat the grill to high. Toss the tomatoes with ½ tsp of oil on a small tray and season. Grill, turning occasionally, for 5 minutes until the tomatoes are charred, blistered and just softened. Transfer to a plate and keep warm.
- STEP 2
Meanwhile, put a 20cm non-stick frying pan over a medium heat. Melt the soft cheese, then add the spinach and milk, stirring to combine. Add the parmesan, chilli and nutmeg, and stir again to combine. Season to taste then transfer to a bowl and cover to keep warm.
- STEP 3
Wipe the frying pan and add the remaining oil. Put over a medium heat. Lightly season the eggs then pour into the pan, gently rotating it to allow the eggs to swirl and evenly coat the bottom. Let it set for 30 seconds then, using a rubber spatula, gently bring in the edges of the omelette, allowing any runny egg to run to the sides. Do this a couple of times until it has only just set – the surface should still be a little wet.
- STEP 4
Add the creamed spinach to one side of the omelette. Carefully fold over the empty side so the spinach is covered. Slide the omelette onto a plate and serve with the grilled tomatoes.