Spinach omelette is quick to make, a perfect second course for when you don’t know what to cook! I always have fresh eggs at home, and when I really don’t know what to eat, I prepare the spinach omelette that is good both to eat on the plate and to put inside a sandwich.
The spinach omelette has the same base ingredients as the leek omelette, and like the spinach pancakes, you can use both fresh and frozen spinach!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz spinach
- 5 eggs
- 1/2 cup Parmigiano Reggiano DOP
- salt
- pepper
- extra virgin olive oil
Preparation
Crack the eggs into a large bowl.
Start beating them with a whisk or fork, then add the grated Parmigiano, salt, and pepper.
Continue to mix vigorously to combine the ingredients.
Cook the spinach separately, and when ready, squeeze them well with your hands to release all excess liquid.
Chop them with a knife, then add them, now lukewarm, to the egg mixture.
Mix to distribute them evenly throughout the mixture.
Heat the oil in a 9.5-inch pan.
When it’s hot, pour the mixture into it. Lower the heat and cook the omelette for 10 minutes on the first side, covering with a lid.
When the edges are well cooked, flip the omelette using the lid itself or a plate.
Finish cooking the omelette on the second side for 3-4 minutes.
Transfer the omelette to a serving plate and serve very hot.
STORAGE
Store the spinach omelette in the fridge, closed in an airtight food container for up to 3 days.
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
