The like of my hubby’s taste to any kinds of food related to eggs and veggies challenge me to serve something different. As I have spent so many times cooking eggs with the same styles: scrambled, sunny side up, fried, to soft boiled egg, I come to a simple and healthy one: spinach omelette.
I usually make a simple omelette with sliced carrot and cabbage, and chopped chicken. This time the idea of creating spinach omelette comes up to my mind because I think the fillings of the omelette can be varied. So, I browse the internet and find some sites to guide me to cook the omelette. The recipes are from the combination of those from dhi’s pantry and this.
The recipe is very simple and you can get the ingredients easily. I don’t use saussages or any kinds of meat but only add two tea-spoons of corn starch which is mixed with three spoons of water. Some cheddar cheese also gives additional flavor.
These are the things you need.
3 eggs. Beat the egg and corn starch.
A bunch of spinach. Wash and soak in boiled water for 1 minute.
1 medium potato. Slice.
1 clove garlic
3 sp water and 2 tea-spoon corn starch. Mixed
A pinch of sugar
Heat 4 spoons of olive oil on a non stick frying pan then add the onion and the garlic.
Put the sliced potato and low the heat. Cook until tender.
When the potatoes are soft, add pepper, salt and sugar. Add the drained spinach and saute for a few second.
Add the egg mixture to the pan and cook for about 10 minutes on a low heat until cooked through.
Served with cheddar cheese.