Today’s recipe is incredibly simple. In fact, I feel kind of silly even sharing it on this blog. It was something that Eric and I just threw together one weekend morning when we were figuring out what to have for breakfast. We were basically just trying to use up some stuff we had in our fridge, but it actually turned out really well. (So well that I’ve made this for myself several times since!)
Unfortunately, I didn’t write down all of the instructions as I was making it. This is one of those meals that I just sort of eyeball and can tell when it’s done, so all times are approximate.
I’m well aware that this isn’t the “proper” way to make an omelette … But it’s a perfectly acceptable way to make a delicious breakfast!
I love the bright colors, even if this isn’t the greatest picture. Personal photo.
The Lazy Italian Omelette
A Can’t Believe How Strange It Is To Be Anything At All … original recipe
- 2 tbsp olive oil
- 3 eggs
- 5 to 6 grape tomatoes, sliced in half
- 1 oz. fresh spinach leaves (This is an approximate amount. You can add more or less depending on personal taste.)
- 1/4 cup shredded Parmesan cheese, divided
- 1 tsp Mrs. Dash Italian Medley
1.) Heat olive oil in skillet over medium high heat.
2.) Mix eggs, tomatoes, spinach leaves, Mrs. Dash, and about half of the cheese in a small bowl with a lid (I just used one of the containers we typically use for leftovers). With lid on, shake until all ingredients are mixed well.
3.) Pour egg mixture into skillet. Cook until bottom is done (this should take approximately 3 minutes). You should be able to easily slide a spatula underneath to flip it.
4.) Carefully fold the omelette in half. Cook for another minute or so, then flip omelette.
5.) Sprinkle the top of the omelette with remaining Parmesan cheese and allow to cook until the cheese is melted.
6.) Enjoy! This is a pretty filling meal, so I typically just have a cup (or 3!) of coffee with it.