The faster 800: Jalapeño, spinach and Parmesan omelette 

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The faster 800: Jalapeño, spinach and Parmesan omelette

By Dr Claire Bailey & Justine Pattison

Published: | Updated:

One of our favourite recipes. The jalapeño peppers make the omelette sing. Enjoy it as a flavourful breakfast or have it for lunch with half a plateful of green and coloured salad.   

SERVES 2

Prep 10 mins

Cook 8 mins

PER SERVING 300 cals

PROTEIN 23g CARBS 2.5g FAT 21.5g FIBRE 1.5g

1 tbsp olive oil

½ medium onion, peeled and finely sliced

2 heaped tbsp sliced red or green jalapeño peppers from a jar (around 30g), drained and roughly chopped

2 balls frozen leaf spinach (around 115g), thawed and drained, or a large handful of fresh young spinach leaves

4 large eggs

20g Parmesan, finely grated

  •  Heat the oil in a nonstick frying pan, add the onion and gently fry over a low-medium heat for 2-3 minutes, or until softened, stirring occasionally. Stir in the jalapeño peppers and spinach and cook for a further 1-2 minutes, until heated through.
  •  Meanwhile, whisk the eggs in a small bowl and season with ground black pepper. Pour into the pan and leave to cook for a few seconds.
  •  Using a wooden spoon, draw the egg in from the sides of the pan towards the centre and let the uncooked egg run to fill its place. Cook for 2 minutes until almost set, then sprinkle with the Parmesan and cook for a further 1-2 minutes, or until melted.
  •  Fold the omelette in the pan, then cut in half and divide between two plates.

Cook’s tip

You will need a pan with a diameter of around 20cm. If you only have a larger frying pan, double the ingredients and save half the omelette for the following day. Reheat gently in the microwave or serve cold.