SUN-DRIED TOMATO OMELET WITH SPINACH FILLLING

SPINACH FILLING

1/2 pound spinach leaves, washed and stemmed

1 garlic clove, minced

1 tablespoon olive oil

salt and pepper, to taste

OMELET

1 pk sun-dried tomatoes

2 tablespoons grated Parmesan cheese, optional

2 tablespoons vegetable oil

3 eggs, beaten

 

Heat the oil in a small saucepan and stir-fry the garlic for a minute. Add the spinach and salt and pepper, to taste.

Toss well, lower the heat, cover and cook until the spinach is wilted, about 2 minutes. Drain and reserve.

Beat Parmesan cheese and chopped Sun Dried Tomatoes into eggs. Heat oil in a skillet.

Prepare omelet.

Fill with spinach filling and seve.

Serves 1

 

 

This entry was posted in Breakfast, Sun Dried Tomato, Recipes. Bookmark the permalink.