Spinach and Tomato Omelette

Name: Spinach and Tomato Omelette
Ingredients: 6 eggs; 2 handfuls of spinach; 1 tomato; salt; pepper; basil. For decoration: prosciutto or ham and parmesan; olive oil.

Appetizers - Spinach and Tomato Omelette by Stanca F. - Recipia

I've made this omelette many times when I've wanted something quick yet filling, especially when I have fresh spinach in the fridge and a good tomato on hand. I usually prepare everything directly in an oven-safe skillet to avoid dirtying too many dishes. It stays quite airy and is the kind of dish that can be quickly served, whether it's breakfast or a light lunch. Quick Info Total time: about 20 minutes Prep time: 5-7 minutes Cooking time: 10-13 minutes (2 minutes on the stovetop, 8-10 minutes in the oven) Servings: 3-4 Difficulty: easy Recipe type: breakfast, brunch, or a quick meal for the whole family Ingredients 6 eggs 2 handfuls of fresh spinach 1 medium-sized tomato Salt Pepper Olive oil Basil (a few leaves for garnish) For serving/garnish: Thin slices of prosciutto or ham Parmesan (grated or in shavings) Instructions 1. Preheat the oven to 200°C (400°F). Prepare a skillet with a metal handle so you can place it directly in the oven later. 2. Add a teaspoon of olive oil to the skillet and add the spinach. Sauté it for 2 minutes over medium heat until it starts to wilt. Stir gently to prevent sticking. 3. Meanwhile, crack the 6 eggs into a bowl. Whisk them with a fork, adding salt and pepper to taste. 4. Once the spinach has wilted, pour the beaten eggs directly over it in the skillet. Do not stir. Let the omelette cook on medium heat for about 2-3 minutes, just enough to set slightly on the bottom. 5. Slice the tomato as thinly as possible. Arrange the tomato slices evenly over the surface of the omelette in the skillet before placing it in the oven. 6. Transfer the skillet to the preheated oven. Bake the omelette at 200°C until the eggs are set and lightly browned around the edges. This usually takes about 8-10 minutes, but check after 7-8 minutes as every oven cooks a bit differently. 7. Carefully remove the skillet from the oven. Garnish the omelette with thin slices of prosciutto (or ham), a few shavings of Parmesan, and basil leaves. 8. Slice the omelette and serve immediately, ideally with a tomato salad and homemade bread. Why I make this recipe often It's quick, with simple ingredients that are easy to find. This omelette is hearty and versatile – it works for any meal, and if there are leftovers, it can be eaten cold. It doesn’t require much attention while cooking, and the flavor is always balanced. Tips and Variations Tips - Use a skillet with the right diameter to ensure the omelette isn't too thin or too thick. - Fresh spinach cooks very quickly; don’t leave it too long or it will become too mushy. - When placing the omelette in the oven, do not cover it to avoid condensation. Substitutions - You can also use frozen spinach, just make sure to drain it well before use. - If you don’t have prosciutto, any thinly sliced ham works just as well. - Parmesan can be replaced with another hard cheese if you have one in the fridge. Variations - You can add other thinly sliced vegetables (e.g., bell peppers) along with the tomatoes. - For a vegetarian version, skip the prosciutto. - If you want a heartier omelette, you can sprinkle in some seeds or a bit of green onion at the end. Serving Ideas - Pairs well with a tomato salad or a mix of greens. - Goes great with homemade bread, warm or toasted. - Can be served as a cold snack at a picnic. Frequently Asked Questions 1. Can I use frozen spinach? Yes, but it needs to be thoroughly drained after thawing and squeezed of excess water to avoid making the omelette too watery. 2. Do I need to use a skillet with a metal handle? Yes, if you want to put the skillet in the oven. If you don’t have one, transfer the mixture to an oven-safe dish after sautéing the spinach. 3. Can I make the omelette only on the stovetop, without the oven? The omelette comes out fluffier and cooks more evenly in the oven. On the stovetop, it will only firm up on the bottom and won’t brown on top. 4. What do I do if I don’t have prosciutto or Parmesan? You can omit them or use thinly sliced ham and any aged cheese. The omelette will still be tasty without them. 5. Do I need to flip the omelette? No, it is not flipped. It cooks directly in the oven until done. Nutritional Information Estimated per serving (out of 4): approximately 180-200 kcal. Protein: 13-15g Fat: 13-15g Carbohydrates: 2-3g Values depend on how much prosciutto or Parmesan you use when serving. The omelette is low in carbohydrates and moderately high in protein. Storage and Reheating The spinach and tomato omelette is also good cold, but it can be stored in the fridge, covered, for up to 24 hours. I do not recommend reheating it too much, as the egg can become rubbery, but it can be microwaved or warmed in the oven for a few minutes if necessary.

Spinach and Tomato Omelette

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