Photo: Van Chaplin; Styling: Amy Burke
Prep Time
14 Mins
Yield
Makes 1 serving

Add extra nutrients to your breakfast by stirring in chopped fresh spinach, chopped tomato and shredded cheese into your protein-packed omelet. 

How to Make It

Step 1

Blend and Pour. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.

Step 2

Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.

Step 3

Fold and Serve. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.

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