Baby Spinach double egg Omelette recipe

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.