Now I don’t want to teach your grandmother how to suck eggs but this simple classic should not be overlooked when trying to think of delicious carb-free meals and I, for one, used to completely forget about omelettes.
Once you’ve got your technique down, making an omelette is super quick so it’s ideal for a meal on the go. They are also extremely tasty and can be eaten as a breakfast, or, if served with a little side salad, a lunch or dinner – what a winner!! If serving for breakfast I tend to use 2 rather than 3 eggs, but this is up to you (and how hungry you are).
Ingredients (Generous omelette for 1)
- 3 medium free-range eggs
- ½ a beef tomato or 5 cherry tomatoes, washed and diced
- A small handful of spinach, washed and chopped
- A very small handful of parsley, washed and chopped finely (optional)
- Teaspoon of olive oil
- Black pepper
- Put a frying pan on a medium heat and warm the olive oil; once warm, add the tomato and cook for 2-3 minutes.
- Meanwhile, crack your eggs into a measuring jug and whisk them until combined. Season with pepper.
- Add the spinach to the frying pan and cook for another minute.
- Turn the heat down slightly and add the egg mixture, tilting the pan so that the egg covers the base evenly.
- When the egg starts to cook through but is still a little raw on top, ease around the edge of the omelette with a spatula and fold it over (in half).
- When the underside begins to turn golden brown, remove the omelette from the heat and serve with a sprinkle of parsley.
- If eating for lunch or dinner serve with a green salad.