Cheese, Spinach & Tomato Omelet
Serves 1-2 people | Prep time: 5 minutes | Cook time: 5 minutes

Ingredients
  • 3 large eggs
  • 2 tablespoons milk or cream
  • 60g Marsh Extra Tasty Cheddar cheese, grated (divided)
  • 1 medium tomato, diced and seeds removed
  • 1 cup fresh baby spinach leaves
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Optional: pinch of paprika

  • Prepare ingredients: Beat eggs and milk together in a bowl. Season with salt and pepper. Dice the tomato and remove excess seeds. Wash and dry spinach leaves. Chop parsley finely and set aside.

  • Heat the pan: Heat butter in a non-stick 8-9 inch omelet pan or skillet over medium heat until it starts to foam.
  • Add eggs: Pour the beaten eggs into the pan. Let them set for about 30 seconds, then gently stir the eggs while tilting the pan to distribute the uncooked egg underneath.
  • Add filling: When eggs are almost set but still slightly wet on top, add the spinach leaves to one half and let them wilt for 30 seconds. Then sprinkle half the Marsh Extra Tasty Cheddar and the diced tomatoes over the spinach.
  • Fold and finish: Using a spatula, carefully fold the omelet in half. Slide onto a serving plate and immediately sprinkle the remaining cheese on top.
  • Garnish and serve: Sprinkle fresh chopped parsley over the omelet and add a pinch of paprika if desired. Serve immediately while hot.