I eat a fast bowl of cereal for breakfast on weekdays, but on weekends, when M and I sleep a bit later and can have a more leisurely, relaxed morning, I want to make a nicer breakfast. The other day, I made an omelette.
M and I both love spinach and we had a big bag of fresh baby spinach leaves. And a strong cheese such as cheddar or spinach goes well. Serve with some toasted bread and butter and big mugs of coffee and you have a great weekend breakfast.
Ingredients:
oil or butter
4 eggs
½ cup milk
1 tbsp flour
100 g fresh baby spinach
50 g cheese (cheddar or feta work well with spinach), crumbled
Instructions:
1. Warm the oil or butter over low heat in a frying pan.
2. Mix the eggs, milk, and flour together well. There should be no lumps.
3. Pour the egg mixture into the pan and immediately top it with spinach and crumbled cheese.
4. Cook for 5 or so minutes, until the egg has set and the cheese has melted. Then flip it over and cook the other side. If you can’t flip it perfectly, don’t worry. You can make scrambled eggs or several mini-omelettes instead.
No comments:
Post a Comment