The spinach omelette is a complete and tasty main course. The omelette is one of those dishes that solves the problem of a quick dinner, it can be made in really many ways and the one with spinach is among the most classic. I love them made in any way, they can be enjoyed cold or to fill sandwiches for a packed lunch, snacks, etc. To be even lighter, they can also be prepared in the oven, but I prefer to make them in a pan; for this recipe, I left the delicate flavor of the spinach by adding only mozzarella, simple and quick. I leave you to this simple and delicious recipe.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10 eggs
- 14 oz cleaned spinach
- 10.5 oz mozzarella
- grated Parmesan cheese
- salt
- pepper
- oil in the pan
Tools
- Pan
Steps
Wash and clean the spinach. In a pan, put a drizzle of oil and wilt the spinach adding a bit of salt for about 10 minutes. Once cooked, let them drain in a sieve just long enough to lose some excess liquid.
In a container, beat the eggs, add the spinach, chopped mozzarella, Parmesan, salt, and pepper. Mix everything.
In the pan, add a swirl of oil, heat it up, and pour in the eggs with spinach, level it well, and let it thicken over low heat.
When it has solidified on one side, using a large plate or lid, flip it over and cook the other side. It will take about 20 minutes, but always cook over low heat.
At the end of cooking, place it on a serving plate and let it cool slightly before enjoying.
The spinach omelette is ready!
Storage
The spinach omelette can be kept covered with plastic wrap at room temperature until the next day, or in the refrigerator for 2 days.
