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Monday, July 20, 2015

Tomato Spinach Omelette

Ingredients of Tomato Spinach Omelette


NoIngredient NameQuantityMeasuring Type
1Refined Oil1Table spoon
2Eggs2Pieces
3Garlic (Paste)1/2Table spoon
4Baby Spinach Leaves30Gram (Chopped)
5Grated Cheese2Table spoon
6Tomato1Pieces (Chopped)
7Onion1Pieces (Chopped)
8Ground Nutmeg1/8Table spoon
9Mushrooms5Pieces
10Black Pepper1/2Table spoon

PREPARATION

  1. Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine.
  2. Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.
  3. Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.

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