Make the perfect omelette for breakfast with our fabulous recipe and ‘eggspert’ tips!
Ingredients
- 4 eggs
- 20g butter
- 40g baby spinach
- Bread, toasted, buttered, to serve
Method
- Step 1Whisk eggs and 1/3 cup cold water together in a bowl until combined. Season with salt and pepper.
- Step 2Heat a small frying pan over medium-high heat until just warm. Add half the butter. Tilt pan back and forth until butter sizzles and spreads.
- Step 3Whisk eggs again. Pour half the mixture into pan. Tilt pan to cover base in mixture. Using a wooden spoon, drag set egg from outer edge into centre. Tilt pan so uncooked egg comes in contact with base.
- Step 4Cook for 1 minute or until top is almost set. Sprinkle with half the spinach. Fold over to enclose spinach. Transfer to a plate. Repeat with remaining butter, egg mixture and spinach. Serve with toast.
- Vegetarian
Nutrition
971 kj
Energy
19g
Fat Total
9g
Saturated Fat
16g
Protein
457mg
Cholesterol
223.72mg
Sodium
1g
Carbs (sugar)
1g
Carbs (total)
All nutrition values are per serve
Notes
Chef’s tips: Omelettes: Omelettes are best cooked in a non-stick frying pan. Dragging the egg mixture in the pan ensures an evenly cooked, fluffy omelette.
Related Video
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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