Cheesy Veggie Omelette Recipe

Name: Cheesy Veggie Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 eggs; 1 garlic clove, minced; 1 small onion, thinly sliced; 4 tablespoons olive oil; 1 (10 ounce) package cooked spinach, well drained; 1 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1/2 teaspoon nutmeg; 1/2 cup grated parmesan cheese; 1 tomatoes, wedge for garnish

Servings: persons

6 -8 eggs
1 garlic clove, minced
1 small onion, thinly sliced
4 tablespoons olive oil
1 (10 ounce) package cooked spinach, well drained
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon nutmeg
1/2 cup grated parmesan cheese
1 tomatoes, wedge for garnish

1
Lightly beat eggs and set aside.
2
Saute garlic and onion in the oil until just witted. Add spinach. Heat through, blend in with the onion and garlic.
3
Add salt, pepper and nutmeg. Mix.
4
Pour beaten egg over vegetables. Cook over medium heat, shaking pan to keep omelette loose from the bottom. Loosen around edges with spatula.
5
Just before eggs are all set on top, sprinkle with cheese. Slip under broiler until browned.
6
Slide onto platter. Garnish with tomatoes. Cut in wedges to serve.
7
Good served with crisp hot french bread and butter.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 -8 eggs, 1 garlic clove, minced, 1 small onion, thinly sliced, 4 tablespoons olive oil, and more.

Yes, Cheesy Veggie Omelette falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Veggie Omelette

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