Omelette Recipe

Prepare the Vegetables

Wash the broccoli florets and chop them into small pieces. Dice the onion finely. Rinse the little leaf spinach under cold water and roughly chop it if the leaves are large.

Prepare the Eggs

In a bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Add salt and black pepper to the eggs and mix well.

Sauté the Vegetables

In a non-stick skillet, heat the olive oil or butter over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent. Then add the broccoli florets and cook for another 3-4 minutes until they are tender. Finally, add the little leaf spinach and cook for an additional 1-2 minutes until wilted.

Cook the Omelette

Pour the beaten egg mixture over the sautéed vegetables in the skillet. Gently stir with a spatula to distribute the eggs evenly. Allow the omelette to cook undisturbed for about 3-4 minutes until the edges begin to set. Sprinkle the shredded cheddar cheese on top.

Finishing the Omelette

Once the omelette is mostly set but still slightly runny in the center, carefully fold it in half using a spatula. Let it cook for another 1-2 minutes until the cheese melts and the eggs are fully cooked. Slide the omelette onto a plate.