Wilma's Omelet Recipe
spinach, tomato, shaved parmesan cheese, served with breakfast potato
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Ingredients
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Omelet
Breakfast Potato
Method
Omelet Preparation
- 1
- 2
Beat the Eggs
In a mixing bowl, crack the eggs and add salt and black pepper. Whisk until well combined and slightly frothy.
- 3
Cook the Omelet
Heat olive oil or butter in a non-stick skillet over medium heat. Pour in the beaten eggs, swirling the pan to cover the surface evenly. Cook for 2-3 minutes until the edges begin to set.
- 4
Add Fillings
Sprinkle the chopped spinach, diced tomato, and shaved parmesan cheese evenly over one half of the omelet. Allow to cook for another 1-2 minutes until the cheese starts to melt.
- 5
Fold and Serve
Using a spatula, gently fold the omelet in half over the fillings. Cook for another minute, then slide onto a plate. Cut in half if desired and serve warm.
Breakfast Potato Preparation
- 6
Prepare the Potatoes
Wash and peel the potatoes. Cut them into small cubes, about 1-inch in size.
- 7
- 8