Herb Omelette with Cherry Tomatoes

Ingredients

• 4 large eggs
• 1 cup cherry tomatoes
• 1 cup fresh spinach
• 2 tbsp fresh mint
• ½ small onion
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Halve the 1 cup cherry tomatoes and finely chop the 1/2 small onion and 2 tbsp fresh mint. Rinse and roughly chop the 1 cup spinach.

2. 2

   In a medium bowl, whisk the 4 eggs with the 1/2 tsp salt and 1/4 tsp black pepper until just combined and slightly frothy, about 30 seconds.

3. 3

   Heat 1 tbsp of the 2 tbsp olive oil in a nonstick skillet over medium heat. Add the onion and cook until soft and translucent, about 3 minutes.

4. 4

   Add the cherry tomatoes and spinach to the skillet. Cook, stirring occasionally, until the tomatoes soften and the spinach wilts, about 2 minutes.

5. 5

   Pour the beaten eggs over the vegetables in the skillet. Sprinkle the chopped mint over the top. Cook without stirring until the edges set, about 2 minutes.

6. 6

   Gently lift the edges with a spatula and tilt the pan to let uncooked egg flow underneath. Cook until the center is just set but still moist, about 2 more minutes.

7. 7

   Fold the omelette in half, slide onto a plate, and serve hot.

Tools you’ll need

• nonstick skillet
• mixing bowl
• whisk
• spatula
• knife
• cutting board

More recipes like this

• 

  Cheese Tart

  45 min

• 

  Clay Pot Seafood Stew

  20 min

• 

  Brownie with Whipped Cream and Berries

  10 min

• 

  Coconut Cookies

  25 min