French Herb & Spinach Omelette

Ingredients

• Eggs

  6 large

  $1.50

• Spinach

  150 g (1 bunch)

  $1.20

• Olive oil

  2 tbsp (30 ml)

  $0.20

• Parsley

  1/2 bunch

  $0.30

• Garlic

  1 clove (4 g)

  $0.03

• Salt

  1/2 tsp

  $0.00

• Black pepper

  1/4 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Heat 1 tablespoon of olive oil in a non-stick skillet, add minced garlic and spinach, and toss for 2 minutes until wilted. Squeeze out excess moisture and roughly chop.

2. 2

   Crack eggs into a bowl, season with salt and black pepper, add finely chopped parsley, and beat briskly with a fork until just unified.

3. 3

   Heat the remaining tablespoon of olive oil in an 8-inch non-stick skillet over medium-low heat.

4. 4

   Pour the beaten eggs into the hot pan, shaking the skillet back and forth while rapidly stirring the eggs in small circles with a spatula until soft curds form.

5. 5

   When the eggs are still slightly creamy on top, scatter the wilted spinach in an even line across the center.

6. 6

   Tilt the pan and roll the omelette smoothly into a classic French cylinder onto a warm plate.