A light and nourishing spinach omelet made by sautéing fresh spinach with onion and cooking it with egg. This hearty plate, full of greens, is a practical breakfast option for those who want to start the day energized.
Heat the olive oil in a pan and sauté the chopped onion until translucent. Add the spinach and sauté for 2-3 minutes, just until it wilts and releases its liquid.
Beat the eggs with salt and black pepper, then pour into the pan. Sprinkle crumbled white cheese on top and cook over low heat until the bottom sets.
Once the omelet's surface sets, fold it in half and cook for 1 more minute. Serve hot.
Important: Sautéing the spinach before the egg cooks off its excess moisture; an omelet made with wet spinach will be watery. Caution: Don't overcook the spinach — briefly wilting it is enough to preserve its color and nutrients. Contains egg.
You can make a similar omelet with chard or spring onion instead of spinach. If you add some white cheese on top, it increases both flavor and satiety.
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