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Omelette with spinach, dill and mint

updated

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Ingredients for 1 servings:

  • 2 eggs
  • salt and pepper
  • 1 tbsp mint, chopped
  • 3 cubes of leaf spinach, frozen, approx. 75 g
  • 1 tbsp dill, fresh, or 1 tsp dill tips
  • 1 spring onion(s)
  • Oil for frying
  • n. B. cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Defrost the spinach leaves in the microwave and squeeze out any excess moisture. Chop the herbs and finely slice 1-2 spring onions. Whisk the eggs in a bowl with salt and pepper. Tear apart the spinach leaves, add them to the herbs and onion rings, and mix well. Heat a little oil in a pan, add the egg mixture, and let it set. Turn once. Fold the omelet as desired and slide it onto a plate. Serve hot. If you like, sprinkle the omelet with some grated cheese or feta cheese after turning it over.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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