Creado con IA
Mexican Spinach Omelette
20 min 245 kcal por ración Fácil
Ingredientes
4 Raciones
- large eggs8 pieces
- fresh spinach2 cups
- diced tomatoes1 cup
- chopped onions0,5 cup
- shredded cheddar cheese0,5 cup
- chopped cilantro0,25 cup
- jalapeño, diced1 piece
- olive oil1 tablespoon
- Saltto taste
- Pepperto taste
Preparación
- 1
Crack the 8 large eggs into a bowl, add salt and pepper to taste, and whisk until well combined.
- 2
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- 3
Add 1/2 cup of chopped onions and 1 diced jalapeño to the skillet. Sauté until the onions are translucent.
- 4
Add 2 cups of fresh spinach to the skillet and cook until wilted.
- 5
Stir in 1 cup of diced tomatoes and 1/4 cup of chopped cilantro. Cook for another 2 minutes.
- 6
Pour the whisked eggs over the vegetable mixture in the skillet.
- 7
Allow the eggs to cook undisturbed for a few minutes until they start to set around the edges.
- 8
Sprinkle 1/2 cup of shredded cheddar cheese over the top of the omelette.
- 9
Using a spatula, gently fold the omelette in half and continue to cook until the cheese is melted and the eggs are fully set.
