Spinach Omelette Fingers
Quick and easy spinach omelette fingers that are perfect for baby led weaning.
Servings: 2 servings
Calories: 75kcal
Ingredients
- 1 Tablespoon Butter
- 1 handful spinach leaves finely sliced
- ¼ capsicum deseeded and finely diced
- 2 eggs
- 1 Tablespoon water
Instructions
- In a small fry pan or skillet melt the butter over a medium heat.
- Add the spinach and capsicum, sauté until tender.
- While the vegetables are cooking, in a small bowl or jug whisk together the eggs and water.
- Add the whisked eggs to the pan, swirl the pan so that the egg covers the base of the pan and the veggies.
- Cover the pan with the lid for 1-2 minutes. Cooking until the eggs are just set.
- Fold the omelette in half and cook for a further minute until the eggs are firm and the underside of the omelette is golden.
- Remove from the pan and slice into fingers.
- Serve
Video
Notes
- Left over omelette fingers can be stored in an airtight container in the fridge for up to 3 days. Omelettes do not freeze well.
- Try other vegetables to flavor your omelette fingers.
- Butter: The butter can be substituted for any oil.
- Spinach and capsicum: The vegetables can be substituted for what you have in your fridge including: finely sliced or grated: mushrooms, zucchini, onions, cauliflower, broccoli, asparagus, sweet potato, pumpkin, potato or fresh herbs such as basil, chives or parsley.
- Water: Using a little water in an omelette makes a fluffier omelette. The water creates steam which is released during cooking giving a light fluffy texture.
Nutrition
Serving: 1serving | Calories: 75kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 83mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2122IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 1mg