1 cup spinach leaves
2 garlic cloves
2 eggs
1 tbsp milk , skimmed, optional
salt, to taste
1 tsp olive oil
2 tbsp parmesan cheese, grated
½ tsp chilli flakes , optional, for seasoning
Prep the ingredients. Wash and chop the spinach leaves. Don’t let the leaves go dry. Leave some water. Thinly slice the garlic.
Crack the eggs into a bowl, and add 1 tablespoon of milk. Add a pinch of salt, and whisk the eggs gently just enough for the yolk to mix well.
Heat a cast iron skillet, and add the chopped spinach, garlic, and sprinkle some salt. Let the leaves wilt, and take them off the skillet.
Pour a teaspoon olive oil on the pan, and spread it evenly with a spatula. Reduce the flame to medium, and pour the egg mixture. Tilt the pan and let the eggs spread evenly.
As soon as the omelette start to set, lift near the edges with the spatula so that the uncooked eggs can reach the bottom of the pan.
Once the center starts to set, top half of the omelette with the cooked spinach and garlic. Now sprinkle the grated cheese on top of it.
Lower the flame, and cook further. Wait for the cheese to start melting, and once the omelette starts to get detached from sides, fold in half. Gently slide the omelette to a plate.
Sugar: 1g
:
Calcium: 229mg
Calories: 228kcal
Carbohydrates: 5g
Cholesterol: 336mg
Fat: 16g
Fiber: 1g
Iron: 3mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 2g
Potassium: 361mg
Protein: 16g
Saturated Fat: 5g
Sodium: 333mg
Trans Fat: 1g
Vitamin A: 3688IU
Vitamin C: 10mg
