Spinach Tomato and Cheese Omelette
This is a recipe for Spinach Tomato and Cheese Omelette
- Prep time
- 5 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs
- 3/4 cups fresh baby spinach
- 1 small ripe roma tomato (chopped)
- 1/2 cup shredded cheddar cheese
- 1/4 cup salted butter
Instructions
- 1
Melt half of the butter in a pan.
- 2
Once the butter starts to bubble, add tomato. Saute for 1 minute.
- 3
Put the spinach in the pan. Cook for 30 seconds. Transfer everything in a clean plate.
- 4
Wipe the pan clean using a paper towel. Heat the pan in a stovetop using low to medium heat. Melt the remaining butter in the pan.
- 5
Beat the eggs in a bowl. Pour into the pan. Tilt the pan to distribute the beaten eggs equally.
- 6
Once the eggs starts to form, pour the cooke tomato and spinach over the egg. Top with shredded cheese. Continue to cook until the eggs are done.
- 7
Fold the omelet halfway to secure the filling. You can top the omelet with more cheese.
- 8
Transfer to a serving plate. Serve.
- 9
Share and enjoy!