Brunch Egg and Spinach Omelette
PakistaniBrunchDesi eggsEasy
A slow weekend omelette with wilted spinach, onion and a little cheese — soft, green and satisfying.
Prep time5 min
Cook time10 min
Total time15 min
Servings2
Ingredients
- 4 Desi eggs
- 1 cup spinach leaves, chopped
- 1 small onion, finely chopped
- 1/4 cup grated cheese
- 1 tbsp butter
- 1/4 tsp red chilli powder
- 1/4 tsp salt
- Black pepper to taste
Method
- Melt butter and fry the onion until soft.
- Add the spinach and cook 2 minutes until wilted.
- Beat the eggs with salt, red chilli powder and pepper; pour over the spinach.
- Cook on low heat until the eggs are almost set, then sprinkle cheese on top.
- Cover for 1 minute until the cheese melts, fold in half and serve hot with toast.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)16 g
Fat (estimate)19 g
Carbs (estimate)4 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook on low heat so the omelette stays soft and does not brown too much. Food safety: cook until the eggs are fully set. Allergens: egg and milk (butter, cheese). Substitute: use palak paneer leftovers instead of fresh spinach, or add mushrooms. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).