Spinach omelettes

  • 30 mins cooking
  • Serves 2
  • Print


Spinach omelettes
  • 250 gram baby truss tomatoes
  • 250 gram baby spinach leaves
  • 1 small_piece brown onion (80g), sliced thinly
  • 1 tablespoon water
  • 4 egg whites
  • 2 tablespoon skim milk
  • cooking-oil spray


Spinach omelettes
  • 1
    Preheat oven to 220°C.
  • 2
    Place tomatoes on oven tray. Roast about 10 minutes or until tomatoes are just softened.
  • 3
    Rinse spinach briefly under cold water; shake until almost dry. Cook spinach, in batches, in a non-stick frying pan, over medium heat, until just starting to wilt. Place in medium bowl; cool.
  • 4
    Reheat same pan; cook onion and the water, uncovered, over medium heat, stirring occasionally, until onion is soft. Combine onion with the spinach in bowl. Wipe pan clean.
  • 5
    Meanwhile, using a fork, beat 2 egg whites with 1 tablespoon milk in small bowl until combined. Lightly spray same heated pan. Pour egg-white mixture into pan; cook, over low heat, until just browned underneath. Place pan under hot grill; cook until top just sets.
  • 6
    Sprinkle half the spinach mixture over one half of the omelette; grill until mixture is hot and top is browned lightly. Fold omelette in half to enclose filling. Cover to keep warm.
  • 7
    Repeat to make another omelette; serve omelettes with tomatoes.


The frying pan goes under the grill in this recipe, so you need a frying pan with an ovenproof handle, or cover the handle with a few layers of foil to protect it from the heat of the grill. If you don't have a lid for the frying pan, cover it with foil. Cook the recipe just before serving.

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