Spinach and Tomato Omelette

Summary

Ingredients

• 400 g spinach leaves, frozen
• 50 g parsley
• 2 egg whites
• 2 egg (s), whole
• 1 teaspoon sesame oil
• salt and pepper
• 2 tomato (s)

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Instructions

1. Thaw the spinach leaves and squeeze out very well. Finely chop the parsley and add.
2. Add the eggs and egg white and season with salt, pepper and sesame oil, if you don`t like the taste, you can leave it out. Put everything in a tall container and puree thoroughly with the hand blender.
3. Cut the tomatoes into approx. 0.5 - 1 cm thick slices. There should be enough slices to cover the bottom of the pan in which you bake the omelette.
4. Now lightly oil the pan and preheat it well. Fry the tomatoes very hot for about 2 minutes. Turn once. Since tomatoes contain a lot of water, they can withstand the high heat without any problems.
5. Turn the heat down and carefully pour the spinach and egg mixture over the tomato slices so that they are not shifted too much because of the prettier look.
6. Let the omelette stand in the pan with the lid on over low heat for about 10 minutes.
7. Finally, place the pan under the grill for another 5 minutes at 250 ° C so that the top also gets enough heat.