Spinach Omelette

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Indonesian

Diets: Gluten Free

Ingredients: Egg Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 400 gram fresh spinach (*)
• 50 gram shallot, thinly sliced
• 3 cloves garlic, thinly sliced
• 5 eggs, lightly beaten
• 1 scallion, thinly sliced
• 3 red bird eye chilies, seeded and thinly sliced
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

1. Lightly blanch spinach until wilted. Drain under cold running water to stop the cooking process. Squeeze the spinach dry as best as you can. Chop into smaller pieces.
2. Heat 1 tablespoon of oil in a frying pan, sauté shallot and garlic until fragrant, about 3 minutes. Set aside.
3. In a mixing bowl, combine lightly beaten egg, chopped spinach, sautéed shallot and garlic, scallion, chilies, and season with salt and pepper.
4. Heat 2 tablespoon of oil in a non-stick frying pan or a well seasoned cast iron pan on medium heat. Pour egg mixture and cook until firm up and lightly browned, then flip and cook until both sides are browned.
5. Cut into 8 sections, and serve immediately with chili sauce and tomato ketchup.

Notes

• (*) Or use 1 cup of frozen spinach.