RecipesSpinach and cherry tomato omelette
Cook in a ‘deep-pan’ Spanish style to serve in slices, and make with just about any veg
Cook in a ‘deep-pan’ Spanish style to serve in slices, and make with just about any veg
By Asda Good Living,29th May 2019
![Cooking Time](/_next/static/fonts/recipe-cooking-time_73923bcfbbe7c1a918c176e35375393f.svg)
Cook: 20 Mins
![Cooking Time](/_next/static/fonts/recipe-serves_1f51006ffa4db95221a5126cef2a77a7.svg)
Serves: 4
![Cooking Time](/_next/static/fonts/recipe-price-per-serving_27e512f22c31f1d512f358fc269f0553.svg)
Price: 93p per serving
Nutritional Information
Each 245g serving contains
of your reference intake.
Typical energy values per 100g:
427kj/102kcal
Ingredients
75g Asda 50% Less Fat Light Original Soft Cheese
30g grated Parmesan
25g chives, chopped
½ jar Sacla Reduced Fat Tomato Pesto
6 large free-range eggs, beaten
2tsp rapeseed oil
100g baby spinach
200g cherry tomatoes, halved
1 x 60g pack Asda Strong Wild Rocket
Method
1Preheat the grill to a medium setting.
2Combine the soft cheese, half the Parmesan, chives and pesto; mix in the eggs. Season with black pepper.
3Heat the oil in a medium-sized, oven-safe frying pan over a medium setting. Pour in the egg mixture, swirling to coat the bottom of the pan. Cook for 3-4 mins.
4As the egg sets, top with the spinach and tomatoes; push into the egg. Cook for 2 mins then sprinkle with the remaining Parmesan.
5Slide the pan under the grill for 5-6 mins, until the omelette is set. Sprinkle with black pepper and serve with the rocket.