If you’re looking for a healthy and allergy-friendly breakfast, this recipe for baby spinach omelette is perfect for you! This omelette is ideal for people who are allergic to gluten, milk, or soy, and it’s also a great way to start the day with a nutritious meal. The recipe is simple and easy to make, and it only takes a few minutes to prepare. So, let’s get started!
Ingredients:
2 eggs
1 tbsp water
1/8 tsp salt
1/8 tsp black pepper
1 cup fresh baby spinach leaves
1 tbsp olive oil
Directions:
Crack the eggs into a bowl and add water, salt, and pepper. Whisk the mixture with a fork until the egg yolks and egg whites are well blended.
Heat the olive oil in a non-stick frying pan over medium-high heat. Add baby spinach leaves and cook for 1-2 minutes until they are wilted.
Pour the egg mixture into the frying pan and use a spatula to spread the mixture evenly over the spinach leaves. Cook for 2-3 minutes until the bottom of the omelette is golden brown.
Flip the omelette.
