Spinach, cheese & tomato omelette

Spinach, cheese & tomato omelette

Ingredients (4 servings)

2/3 cup cream

20g butter

4 small tomatoes, chopped

1 cup grated cheese

1 cup baby spinach

8 eggs


Preheat grill to high. Whisk together 2 eggs and 2 tablespoons cream. Season to taste with salt and pepper.

Melt 1 teaspoon of butter in a small non-stick frying pan on medium heat. Pour in egg mixture and cook for 2-3 mins until base is set. Scatter over quarter of the tomato and ¼ cup of cheese. Place under hot grill for 2 mins until puffed and golden. Scatter over ¼ cup baby spinach, fold omelette in half and serve.

Repeat with remaining ingredients to make 4 individual omelettes.

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