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Robin Ward

Quick Shake & Pour Omelette

Enjoy this vibrant, fluffy omelet filled with fresh spinach, juicy tomatoes, and gooey cheese—prepared effortlessly the night before for a crave-worthy, hassle-free breakfast that’s as healthy as it is scrumptious!
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Servings: 1
Course: Breakfast
Cuisine: American, French
Ingredients Method

Ingredients
  

  • 2 large eggs
  • 1 Tbsp unsweetened milk
  • 2 Tbsp shredded mozzarella, low moisture
  • 2 Tbsp fresh spinach, coarsely chopped
  • 1½ Tbsp Roma tomatoes, diced
  • 1 Tbsp onions, finely chopped
  • ½ Tbsp butter or olive oil
  • pinch of sea salt and freshly ground pepper (to taste)

Method
 

  1. In a sealable container, beat the eggs with a pinch of salt and milk until smooth. Stir in the mozzarella, spinach, tomatoes, and onions. Cover and store in the fridge overnight.
  2. When ready, heat a nonstick skillet over medium heat. Add butter or oil and swirl to coat.
  3. Shake or stir the egg mixture, then pour it into the skillet. Immediately reduce the heat to low.
  4. Cook until the omelet moves easily in the pan, then flip and turn off the heat.