Tomato and Spinach Omelette


  • 200g Spinach chopped
  • Tbsp Olive oil
  • 20g Butter
  • 200g cherry Tomatoes
  • 4 eggs beaten
  • Drop of milk
  • 50g Mature cheddar grated
  • 20g Parmesan grated
  • Fresh chopped Parsley
  • Salt & pepper to taste


Roast tomatoes whole in a baking dish in the oven with some olive oil for 10 minutes until skin is splitting

Heat oil on a non-stick pan

Add spinach, and butter fry gently

In a bowl mix eggs with drop of milk, add chopped parsley, salt & pepper

Add the eggs to the pan and cook for five minutes on medium heat

Add grated cheese and place under the grill to melt cheese

Take the tomatoes out of the oven and place on top of omelette ready to serve


We hope you enjoy, please leave feedback to Thank you as always for supporting our small business.

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