1 small bowl
1 Whisk
1 Large frying pan
1 spatula
- 3 eggs
- 1/4 cup spinach
- 1/2 shallot finely diced
- 1/2 small tomato finely diced
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp cinnamon
In a small bowl, add the eggs and use a whisk to beat them.
Heat a frying pan over medium heat and add a touch of oil. Swirl it around to coat the bottom evenly.
Pour the egg mixture into the pan. Let it sit undisturbed for about 30 seconds so the edges start to set.
Once the eggs are mostly set but still a little runny on top, sprinkle your fillings over one half of the omelette.
Use the spatula to gently fold the omelette in half over the fillings. Let it cook for another minute, just enough to melt the cheese and finish setting the eggs.
Serve with your favorite sides ie. salsa, sour cream.
Substitutions:
Substitute 2 tbsp white or red onion for shallot.
Substitute chopped parsley, basil or other green herb for spinach.
Substitute 1/2 a jalapeno for spinach if you like a little extra spice.
Omit cheese for dairy free.
Serving: 1g | Calories: 326kcal | Carbohydrates: 9g | Protein: 26.8g | Fat: 21.2g | Saturated Fat: 8.3g | Sodium: 374.1mg | Potassium: 425.3mg | Fiber: 1.7g