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Bookmark Recipe

Green Omelette with Spinach Salad

The best and quickest meal you can imagine. Great any time of the day!

4 people
15 min
Nutrition per serving
  • kcal
    281 kcal
  • protein
    17g
  • iron
    2.7mg
  • carbs
    2g

Ingredients

    • 2 tablesps olive oil
    • 1 bunch of scallions, chopped
    • 2 x 250g bags of baby spinach leaves, washed and drained
    • 5-6 eggs
    • Good handful of regato or other hard cheese
    • Knob of butter
    • Seasoning
    • 2 to 3 teasps. Balsamic vinegar

Main

    • 2 tablesps olive oil
    • 1 bunch of scallions, chopped
    • 2 x 250g bags of baby spinach leaves, washed and drained
    • 5-6 eggs
    • Good handful of regato or other hard cheese
    • Knob of butter
    • Seasoning
    • 2 to 3 teasps. Balsamic vinegar

Method

Copy Text

Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften.

Tip into a colander and press down to squeeze out the excess moisture.

Beat the eggs and cheese and then add in the spinach mixture & stir well.

Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finish cooking under the grill.

Slide onto a large plate for serving or cut into wedges and serve from the pan. Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the omelette and some crusty bread.

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Method

Copy Text

Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften.

Tip into a colander and press down to squeeze out the excess moisture.

Beat the eggs and cheese and then add in the spinach mixture & stir well.

Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finish cooking under the grill.

Slide onto a large plate for serving or cut into wedges and serve from the pan. Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the omelette and some crusty bread.