Baby Spinach Omelet

Egg omelet features baby spinach and grated Parmesan cheese. Small omelet recipe can easily be double or tripled.

Ingredients -

2 Eggs
1 Cup Torn Baby Spinach Leaves
1-1/2 Tablespoons Grated Parmesan Cheese
1/4 Teaspoon Onion Powder
1/8 Teaspoon Ground Nutmeg
Salt and Pepper, to taste

Preparation:

1. Beat the eggs, and stir in the baby spinach and Parmesan cheese in a small bowl.

2. Season with pepper, nutmeg, onion powder and salt.

3. In a small skillet, over medium, spray with non -stick cooking spray.

4. Flip the egg mixture with a spatula.

5. Continue cooking 2 to 3 minutes.

6. Reduce heat to low and continue cooking 2 to 3 minutes, or to desired doneness.

Omelet Making Tip

Storing Eggs

Do not store eggs at room temperature, they will go bad quickly and at room temperature they are susceptible to bacteria.

Omelet Making Tip

Baby Spinach

Baby spinach leaves are the small leaves from leaf spinach. The baby leaves are available in bunches and packaged in plastic bags. Fresh spinach leaves can be placed in a colander and rinsed in cold water to remove dirt, if necessary.

Home | Omelet Recipes