
Spinach omelette with cherry tomatoes: a quick egg dish with baby spinach, red onion, olive oil and optional hard cheese – juicy, savoury and easy for every day.
You’ll need: frying pan · chopping board · knife · grater · wooden spoon
Sometimes the simple dishes are the ones you keep coming back to. This omelette is in the pan in no time and tastes warm, soft and really well-rounded.
3 organic eggs → 2 eggs + 150 g egg white (more protein per serving, less yolk) 1 tbsp olive oil → 1 tsp ghee, or leave it out if you have a good pan (stable at high heat, less added fat) 1 tbsp grated hard cheese → 2 tbsp cottage cheese or leave it out (more protein, usually less salt) 100 g cherry tomatoes → 100 g red pepper (more vitamin C)
Contains egg and, optionally, milk from the hard cheese. It usually suits children; during pregnancy, make sure the egg mixture is fully cooked rather than raw or only partly set.
Eggs contain protein, choline, vitamin B12, selenium and smaller amounts of vitamin D. The yolk also provides fat and fat-soluble vitamins.
Spinach mainly provides folate, vitamin K, beta-carotene and magnesium. Its vitamin C content can vary a little depending on origin and storage.
Yes, tomatoes contain lycopene, a carotenoid that gives them their red colour.
Not always, because onions contain fructans, which sensitive people sometimes find hard to tolerate. If you're prone to wind, use a smaller amount or cook the onion until very soft.
Hard cheese provides calcium, protein and, depending on how long it's aged, some vitamin A. It's tangy and full of flavour, but also contains quite a lot of salt.