Spinach and Tomato Omelette
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
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)
Print Recipe
Pin Recipe Instructions
- Thaw the spinach leaves and squeeze out very well. Finely chop the parsley and add.
- 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.
- 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.
- 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.
- 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.
- Let the omelette stand in the pan with the lid on over low heat for about 10 minutes.
- Finally, place the pan under the grill for another 5 minutes at 250 ° C so that the top also gets enough heat.
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