Peas, Spinach and Onion Omelet

Ingredients

• Egg2 count (110 g)
• Egg White1 count (40 g)
• Spinach3 leaf (30 g)
• Onion1/4 count (38 g)
• Peas1/4 cup (50 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Place the peas in a pot with boiling water for 6 minutes. Remove and drain.

2. 2

   Step 2

   Next, preheat a pan over medium heat. In the meantime, chop the onion and cut the spinach.

3. 3

   Step 3

   Once heated, add half of the oil, spread and add the onion with a pinch of salt. Stir-fry for 3-5 minutes and stir occasionally.

4. 4

   Step 4

   Una vez caliente, agregar la mitad del aceite, esparcir y añadir la cebolla con una pizca de sal. Sofreír por 3-5 minutos, removiendo de a ratos.

5. 5

   Step 5

   When the onion takes on a transparent color, add the spinach and continue cooking until it reduces in volume.

6. 6

   Step 6

   Add the peas and season with salt and pepper to taste.

7. 7

   Step 7

   Crack the eggs in a bowl and add the egg white, salt and beat until it's well integrated. Next, add the stir-fry.

8. 8

   Step 8

   Heat the pan again over medium heat and add the remaining oil. Spread it.

9. 9

   Step 9

   Once heated, pour the mixture. Cover and cook for about 2-4 minutes until slightly set.

10. 10

    Step 10

    Carefully flip the omelet using a spatula, lower the heat and let cook for 1-3 more minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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