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RECIPE: SPINACH & TOMATO OMELETTE

by Bodyism

May 15, 2011
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Fresh, fast and fabulously flavourful. All part of my maintenance plan.

Serves 2

  • 4 large organic eggs
  • salt and pepper
  • 1 large vine tomato
  • 1 tbsp olive oil
  • 1 good handful of baby spinach leaves
  1. Beat the eggs with some seasoning and reserve.  Deseed and roughly chop the tomato.  Heat the oil in a 20cm frying pan.  Gently fry the chopped tomato over a medium heat for 1-2 minutes just to soften.  Transfer to a plate and set aside.
  2. Pour the beaten eggs into the frying pan and cook for 3-4 minutes, pushing the edges into the middle and tilting the pan to distribute evenly.
  3. Sprinkle over the spinach leaves and reserved cooked tomato and cook for a further 2-3 minutes or until the spinach has just wilted and the eggs have set. Fold one half of the omelette over and slide onto a plate. Cut in two to serve

 

For all the delicious maintenance recipes from YOU Magazine, click below

 

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