Stuffed Spinach Omelet for Two

Sometimes there’s nothing better than breakfast for dinner. Enough said.

4 Eggs

2 cups torn Spinach Leaves
1 teaspoon Salt
1 tablespoon Butter
1 tablespoon Parsley (fresh or dry)
1 large Tomato, diced (or about 5 oz diced canned tomatoes)
2 tablespoons shredded Mozzarella (or any cheese you have on hand)
1 small Garlic Clove, minced
1 teaspoon Paprika
½ teaspoon ground Nutmeg
1 tablespoon dry Basil
Salt and Pepper to taste



In a sauce pan, bring water to a boil. Place spinach in a strainer and pour with hot water. Drain well.

In medium bowl place eggs, parsley, salt and pepper. With fork, beat 25 to 30 quick strokes to blend the mixture without making it fluffy. (Overbeating toughens the proteins in the whites.)

In a small sauce pan, heat 1 tablespoon oil over medium heat. Add minced garlic and sauté for 30 seconds. Add tomatoes, basil and nutmeg. Cook for 4-5 minutes or until the juices from tomatoes have been reduced. Season with salt and pepper.
In a large nonstick skillet, melt butter. Add egg mixture into the skillet. Lower the heat and cook 10 minutes or until the egg mixture is set around edges and almost cooked through. Transfer to a plate. Pour cooked tomatoes on one side of the omelet, sprinkle with cheese and fold over with the other side.
Microwave omelet on high for 1 minute until cheese has melted.
Serve with hot sauce.

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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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