Ingredients for Baby Spinach Omelet
- 2 large eggs
- 1 cup (2 ounces) fresh baby spinach leaves
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon onion powder
- 1 pinch ground nutmeg
- 1 pinch salt and 1 pinch fresh ground black pepper
- cooking spray
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How to Make Baby Spinach Omelet
- Preheat a small nonstick skillet (8-inch) over medium heat and spray with cooking spray.
- In a medium bowl, whisk together 2 large eggs with a pinch of salt and freshly ground black pepper.
- Stir in 1 cup (2 ounces) of fresh baby spinach leaves, 1 tablespoon grated Parmesan cheese, 1/4 teaspoon onion powder (or 1 tablespoon finely chopped green onions), and a pinch of nutmeg.
- Pour the egg mixture into the preheated skillet. Cook for 2-3 minutes, or until the edges are set and the bottom is lightly browned.
- Using a spatula, gently lift the edges of the omelet and tilt the pan to allow uncooked egg to flow underneath.
- Continue cooking for another 2-3 minutes, or until the omelet is almost set but still slightly moist on top.
- Sprinkle with additional Parmesan cheese (optional) and fold the omelet in half.
- Cook for 1 minute more, then remove from heat and serve immediately with boiled baby potatoes.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
22g
Carbs
0g
