Breakfast Hack: Premade Omelet
| 1 min read
Total Time:
25 minutes
Prep Time:
10 minutes
Cooking Difficulty:
Easy
Serving Amount
Ingredients
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
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Cook until omelet is sliding around the pan easily and a spatula can get underneath, flip the omelet and turn off the heat. Enjoy!
