Wednesday, January 18, 2017

Spinach and Tomato Omelet

Spinach and Tomato Omelet    

 6 eggs 
 1/2 teaspoon sea salt 
 1/4 teaspoon pepper
 1/2 cup skim milk 
 2 1/2 cups baby spinach leaves, torn 
 1/4 cup mozzarella cheese, grated 
 3 medium onions, chopped 
 1 cup cherry tomatoes, halved 
 1/4 teaspoon ground nutmeg 
 1 tablespoon extra-virgin olive oil            



 1. Beat eggs in a large mixing bowl then season 
with salt and pepper. 

 2. Mix in the milk, spinach, cheese, onions, and 
tomatoes then sprinkle mixture with nutmeg.

 3. Grease a small skillet with olive oil then place 
over medium heat. 

 4. Add the egg mixture and cook for 3 minutes 
each side, or until fully set.

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