Spinach Cloud Omelette with Toasted Walnuts
Nutritional Information
A light whipped-egg omelette folded around sautéed spinach and finished with toasted walnuts for crunch and natural fat — no butter or oils used.
This recipe is originally for 1 servings. How many are you cooking for today?
- 3 larges pasture-raised eggs
- 1 cup baby spinach (~30 g)
- 1/2 oz walnuts, chopped (~½ oz)
- 1 shallot tiny shallot, thinly sliced (optional)
Separate eggs, whip whites to soft peaks. Gently fold yolks back into whites to form a light batter.
In a nonstick or well-heated heavy skillet, add shallot and spinach; wilt spinach using residual moisture and the pan heat, stirring until just tender.
Pour egg mixture over spinach, cook on low until mostly set, then fold to finish. Remove from heat and let residual heat complete cooking.
Toast walnuts in a dry skillet briefly until fragrant and sprinkle over omelette before serving.
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