Spinach and Cheese Omelette

Ingredients

• 3 large eggs
• 1 cup spinach
• ½ cup cheddar cheese
• 1 medium tomato
• 2 tbsp fresh basil
• 1 tbsp butter
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   In a small bowl, whisk the 3 eggs with 0.25 tsp salt and 0.25 tsp black pepper until the yolks and whites are fully combined, about 30 seconds.

2. 2

   Heat a 9 inch nonstick skillet over medium heat and melt the 1 tbsp butter, tilting the pan to coat the bottom evenly.

3. 3

   Add the 1 cup spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Spread the spinach evenly over the pan.

4. 4

   Pour the beaten eggs over the spinach. Let them set without stirring for 1 minute, then gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow underneath.

5. 5

   When the eggs are mostly set but still slightly runny on top, sprinkle the 0.5 cup cheddar cheese over one half of the omelette.

6. 6

   Fold the other half over the cheese with the spatula. Cook for 1 more minute until the cheese melts and the omelette is golden, then slide onto a plate.

7. 7

   Top with the 1 sliced tomato and 2 tbsp chopped basil before serving.

Tools you’ll need

• 9 inch nonstick skillet
• mixing bowl
• whisk or fork
• spatula

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