Pea and Spinach Omelet

Ingredients

• Egg2 count (110 g)
• Peas1/4 cup (50 g)
• Spinach1 cup (30 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil water with some salt in a small pot. Once boiling, add the peas.

2. 2

   Step 2

   Let boil for 6 minutes until soft. Remove, drain and set aside.

3. 3

   Step 3

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

4. 4

   Step 4

   Use a non-stick pan, put half the oil and spread. Preheat over medium heat.

5. 5

   Step 5

   Once heated, pour the mixture. Cook for about 4 minutes until the egg sets.

6. 6

   Step 6

   Flip using a spatula, lower the heat and add the spinach leaves with the peas. Cover and cook for 2-3 more minutes. Set aside.

7. 7

   Step 7

   Serve the omelet folded in half on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pea and Spinach Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.