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Spinach Omelette

Telur dadar or Indonesian omelette is a cheap and quick way to whip up a last minute side dish. At its simplest, it is a combination of lightly beaten egg with shallot, garlic, and bird eye chilies, and seasoned with salt and pepper. The whole thing is then poured in a non stick pan to cook until the egg mixture firms up and golden brown on both sides, cut into portions, and serve with steamed white rice.

Spinach omelette ingredients: eggs, spinach, shallot, garlic, chili, scallion.

Spinach omelette ingredients: eggs, spinach, shallot, garlic, chili, scallion.

For a healthier version, I am adding chopped up boiled spinach and thinly sliced scallions to my humble omelette. When pressed for time, you can use frozen spinach to skip boiling, squeezing, and cutting the spinach. In any case, this is a cheap and pretty healthy side dish to serve your family. You can serve this with a side of chili sauce, or tomato ketchup for the kiddies.

Spinach Omelette

Spinach Omelette

Spinach Omelette

5.0 from 5 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Print Recipe

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.

Comments

  • Sujatha Muralidhar Sujatha Muralidhar says:

    The healthy breakfast any one can think of, eggs and spinach. And your version is a knock off with bird eye chili.

  • Cookilicious Cookilicious says:

    Would love to enjoy this for breakfast! Thanks for this recipe

  • Sadia Malik Sadia Malik says:

    this sounds yum and easy will try

  • Jeannette Jeannette says:

    Yes! So easy and simple for a big bowl of rice. I can imagine myself devouring this! Yum!

  • Charla Charla says:

    How fantastic does that omelette look, I had some for breakfast today so great minds think alike.

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