Spinach is ninety per cent water and that water makes the omelette watery. It has to be cooked in the pan first to drive the liquid off; at that point its volume drops to a quarter. Then pour in the egg.
Ingredients
For the omelette
For the filling
Method
-
Fry the onion
Cook the spring onion in butter for 2 minutes.
-
Cook the spinach
Add the spinach and cook for 6 minutes, until it has released its liquid and that liquid has gone COMPLETELY.
-
Beat the eggs
Beat the eggs, milk, salt and pepper.
-
Pour
Pour the egg over the spinach and turn the heat down.
-
Cook
Cook covered for 5 minutes, until the surface sets.
-
Add the cheese
Scatter the white cheese over and cook for 1 minute more.
Tips
- Drive off all the liquid from the spinach; wet spinach makes the omelette watery.
- If you use frozen spinach, thaw it and squeeze it out.
- Use a lid, as a thick omelette needs heat from above as well.
Nutrition
275
kcal
18 g
Protein
20 g
Fat
5 g
Carbs
2 g
Sugar
2 g
Fibre
Values are per serving and approximate.