Egg & Spinach Cloud Omelette with Almond Crumble
Nutritional Information
A light baked omelette (cloud-style) made from whole eggs and wilted spinach, topped with a toasted almond crumble for texture and healthy fats—no added butter or oil.
This recipe is originally for 1 servings. How many are you cooking for today?
- 3 eachs large eggs
- 1 cup fresh spinach, roughly chopped
- 1 tablespoon chopped raw almonds
- 1 tablespoon finely chopped green onion
- 1 pinch sea salt and black pepper
Preheat oven to 350°F (175°C). Whisk eggs with salt and pepper until slightly frothy.
Lightly wilt spinach in a dry skillet over medium heat using a splash of water; remove any excess water and fold spinach into the eggs along with green onion.
Pour egg mixture into a small oven-proof dish and bake 12–15 minutes until set and slightly puffed.
Toast almonds in a dry pan 1–2 minutes until fragrant and sprinkle over the baked omelette before serving.
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