Baby spinach omellete is one of the simplest ways of incorporating greens into your breakfast. Made from tender spinach leaves and eggs, it is super easy to prepare

Ingredients:

Eggs-2, whole

Baby spinach-1 cup

Salt-as per taste

Black pepper-as per taste

Green chili- optional

Oil-1tsp

Procedure:

• Crack open the eggs in a bowl and beat them up till they are frothy and fluffy.
• Heat a pan on a slightly high flame and pour some oil on it.
• Just before you pour in the eggs add in salt, a dash of black pepper, and chilli if you like some spice.
• Reduce the flame and pour the egg batter then put your tender spinach leaves into it.
• Let it cook for 3-4 mins.
• When one side is done flip to the other and let it cook for 2-3 mins.
• Serve warm for breakfast. Either plain or with a roti/multigrain bread.

Notes- I’ve used homegrown baby spinach but you also get those in the market. Also, you can add a bit of garlic if you like.