• Hello and welcome to Food Friday! Tonight I thought we could try a tasty spinach and tomato omelette. 


    I love omelette. It's is such a really quick and easy, yet tasty dish. You can literally just pop whatever you want in there to add a little extra flavour. My favourite, I have to say though is spinach, onion and tomatoes. All the colours and flavours together, just transform the simple omelette into a feast for both the eyes and the pallet .

    Right let's get cracking...

    You will need:

    3 large free-range eggs
    6 cherry or plum tomatoes (sliced)
    Baby spinach leaves (chopped)
    Half a medium onion
    Dried mixed herbs
    Dried chilli flakes
    Pinch of salt
    Ground black pepper
    2 knobs of butter

    Directions: 

    1. Chop tomatoes, onion and thinly slice the spinach leaves.

    2. Place your pan on a medium heat and give it a bit of time to warm up (don’t leave it to get too hot though).

    3. In medium bowl, crack the eggs, then with a fork; give the mixture a quick beat, without making it fluffy.   To the mixture, add a little salt, black pepper, a few shakes of mixed herbs and a light shake of dried chillies. You can now add the tomatoes, onion and spinach leaves to the mixture.

    4. Go back to your pan, which should now be warm and place 2 knobs of butter and let it foam and melt, (but not brown). 

    5. Now pour in your egg mixture onto the melted butter. It is important to keep moving the egg around the pan by swirling the pan and stirring with a spatula. As it starts to set, stop stirring and let it cook through. 

    6. Cook until bottom is lightly browned and firm. This will take around about 5 to 6 minutes. Then, with the spatula, flip omelette and cook other side until the centre is set, this will be for about 3 minutes. 

    7. Shake pan gently to loosen any egg or filling from edge, then slide the omelette to edge of pan to get it out. 

    8. Voila!


    Serves: 1 as a main meal.

    Thanks for reading xoxo