Description
This green omelette is a celebration of freshness and flavor with its vibrant spinach, green pepper and green onion, fragrant cheese and tender eggs. Delicately folded and topped with salsa verde and avocado slices, each bite offers a burst of garden-fresh goodness. Perfect for a wholesome breakfast or brunch, this green delight is sure to awaken your senses and brighten your day.
Ingredients
- 2 tsp olive oil
- 1/3 cup green pepper, chopped very small
- 15 baby spinach leaves, chopped very small
- 1 tablespoon green onion, chopped very small
- 1 large egg, beaten
- 1/4 cup grated cheddar cheese (see notes)
Serve with: salsa verde, avocado slices, sliced green onions and halved cherry tomatoes
Instructions
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Chop all the veggies very small to ensure fast and even cooking.
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Beat the egg and set aside.
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Grate the cheddar cheese and set aside.
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Heat the olive oil in a 9-inch frying pan over medium heat.
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Add the green pepper to the pan and cook for 3-5 minutes until softened.
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Add spinach and green onion to the pan and cook for 1 minute.
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Pour the egg over the veggies in the pan and spread it like a crepe.
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When the edges of the egg are slightly brown and the middle is set, turn the burner off and sprinkle the cheese on half of the omelette.
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Fold half of the omelette (the one without cheese) over the other half.
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Serve the omelette warm, topped with salsa verde, avocado slices, sliced green onions and halved cherry tomatoes.
Enjoy!
Notes
Use your favourite cheese. I usually use a sharp cheese like cheddar that is flavourful and a bit salty.