Name: Spinach omelette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 eggs; 8 egg whites; 4 green onions, chopped finely; cooking-oil spray; 60 gram baby spinach leaves; 1/4 cup fresh mint, coarsely chopped; 4 slice rye bread, toasted; 2 tablespoon low-fat ricotta cheese

Ingredients

2 eggs

8 egg whites

4 green onions, chopped finely

cooking-oil spray

60 gram baby spinach leaves

1/4 cup fresh mint, coarsely chopped

4 slice rye bread, toasted

2 tablespoon low-fat ricotta cheese

Method

1.Whisk eggs, egg whites and onion in small jug.

2.Spray small frying pan with cooking oil, heat pan. Pour half of the egg mixture into pan, cook, tilting pan, until mixture is almost set. Sprinkle half of the spinach and mint over half the omelette, fold omelette over to enclose filling, then cut in half. Repeat with remaining egg mixture, spinach and mint.

3.Spread toast with cheese, serve with omelette.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook