Baby Spinach Omelette

About Baby Spinach Omelette

Ingredients

• Eggs 2
• Baby spinach leaves, torn 1 cup
• Parmesan cheese, grated 1½ tbsps
• Onion powder ¼ tsp
• Nutmeg powder ⅛ tsp
• Salt to taste
• Black pepper powder to taste

How to Make Baby Spinach Omelette (Stepwise Photos)

• Eggs 2
• Baby spinach leaves, torn 1 cup
• Parmesan cheese, grated 1½ tbsps
• Onion powder ¼ tsp
• Nutmeg powder ⅛ tsp
• Salt to taste
• Black pepper powder to taste

Method

1. Break eggs into a bowl and beat them well with a hand blender. Add baby spinach and Parmesan cheese and mix.
2. Add onion powder, nutmeg, salt and black pepper powder and mix well.
3. Heat a non-stick pan, coat it with cooking spray, pour the egg mixture and cook for 3 minutes or till they are partially set.
4. Flip with a spatula and continue to cook for 2-3 minutes. Reduce heat to low and continue to cook for 2-3 minutes more.
5. Transfer into a serving platter, cut into wedges and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps