SPINACH PERSIAN OMELET
Quick and super healthy omelet loaded with spinach. Perfect for breakfast or breakfast for dinner.
5 minutes​
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​
15 minutes
Serving Size:
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Level:
2
Nutritional Facts (Per Serving)
Calories
​
Protein
​
​
Fat
​
​
Carbohydrates
357
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​
17 g
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28 g
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​
5 g
Gluten Free
Paleo Friendly
Lacto Ovo Vegetarian
Nut Free
Coconut Free
What do I need?
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Eggs
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Milk
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Spinach
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Onion
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Salt
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Pepper
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Avocado Oil
5 eggs
6 tbsp
4 cups
1/2 medium
1 tsp or per taste
1 tsp or per taste
2 tbsp
From where do I get the ingredients?
How do I pick the right ingredients?
I don't understand the measurements!
Show me your TIPS.
How do I make it?
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Preheat the oven to 350F.
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Finely dice the onion and spinach
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Whisk together the eggs and milk in a bowl with salt and pepper.
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Add spinach and onion to the mixture from step 4 and stir well
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Take an oven safe pan and heat avocado oil in it on medium flame
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Add the eggs mixture to the oven safe pan. If you do not want to use over safe pan you can also use one of the aluminum foil food containers with parchment paper.
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Cook on the flame till the sides set a little bit
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Now keep the skillet in the oven and let it cook for about 20 mins.
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Your spinach omelet is done when the eggs don't jiggle when you shake the pan or a toothpick comes out clean
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Serve your persian spinach omelet with Love