Breakfast Hack: Premade Omelet
| 1 min read
4 large eggs
1 pinch sea salt
2 Tbsp. unsweetened milk
1⁄4 cup shredded mozzarella, low moisture, part-skim
1⁄4 cup fresh spinach, coarsely chopped
3 Tbsp. Roma tomatoes, diced
2 Tbsp. onions, finely chopped
1 Tbsp. butter or oil
salt and freshly ground pepper to taste
In a sealable container such as a mason jar, beat together eggs with a pinch of salt and milk until smooth. Add mozzarella, spinach, tomatoes and onions and stir. Place a lid on the container and store in the fridge overnight.
In the morning, make one omelet at a time. Heat a nonstick skillet over medium heat and half the add butter or olive oil per omelet and swirl until evenly coated.
Give the jar a good stir. Once butter is melted and bubbling, add half of the egg mixture to the skillet and immediately reduce the heat to low.
Cook until omelet is sliding around the pan easily and a spatula can get underneath, flip the omelet and turn off the heat. Enjoy!