Egg and Spinach Omelet

Ingredients

• Spinach1 cup (30 g)
• Egg2 count (110 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Chop the onion and place a pan over high heat. Once heated, pour the oil, spread and add the onion with a pinch of salt.

2. 2

   Step 2

   Cook over medium heat for 3-5 minutes until the onion is translucent.

3. 3

   Step 3

   Lower the heat to low and let cook until the onions are completely caramelized.

4. 4

   Step 4

   Meanwhile, wash the spinach and chop. When the onions are caramelized, add the spinach to the pan.

5. 5

   Step 5

   Add a little more salt to taste and turn up the heat.

6. 6

   Step 6

   When the spinach is done, transfer everything to a strainer and squeeze well to drain the liquid.

7. 7

   Step 7

   Beat the eggs well and mix with the onion and spinach. In the previous pan, heat the mixture over medium-high heat.

8. 8

   Step 8

   After 5-6 minutes, fold the omelet in half or flip it completely. Cook for 5 more minutes.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg and Spinach Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.