Omelettes are a great option when it comes to simple,
filling and healthy meals.
When I first moved away from home, omelettes was my number one go to meal. It’s so quick to make, and you can use pretty much whatever as filling. I’d usually make a big omelette, eat half and save the rest for the next day. Back when I had classes from 8-16 (or even 18), and after the bike ride home it was exactly what I had the energy to make.
That’s starting to be a while ago, but I still enjoy the occasional omelette 🙂
The recipe I’m sharing with you today is for a veggie one with lots of spinach. You can pretty much add whatever else you want to it.
Like cheese to turn it into an omelette du fromage and pretend you’re super fancy.
Joke, you don’t need to pretend to be super fancy, you obviously are already!
Side note: Please tell me I’m not the only who can’t say Omelette du fromage without thinking of that episode of Dexter’s lab.
This post is heading down a weird tangent, so let’s get to the actual recipe.
|1 clove||of garlic|
|1 tbsp||skyr or greek yoghurt|
|2+2||handfuls of spinach|
|Salt & pepper|
- Chop the red onion, garlic and half the spinach
- Beat the eggs, adding skyr, salt & pepper and the chopped ingredients
- Pour onto a heated pan and let it cook on one side for a short time
- Add cherry tomatoes – and other fillings. I added a handful of pepperoni, just because I had something left over from pizza making 😋🍕
- Let it cook for a couple of minutes until the egg mixture is set
- Add the rest of the spinach to the omelette, fold it and serve