Stewed Spinach Omelette

Name: Stewed Spinach Omelette
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 Large Tomato; 1 1/2 cup Spinach Leafs; 1 Large Summer Squash; 3 Large Eggs; 1/2 cup Shredded Parmesan; 2 tsp Pepper; 2 tbsp olive oil; 1 tsp garlic powder

blacksmith88 @cook_3127566

Rio Rancho, New Mexico

Stewed Spinach Omelette

blacksmith88 @cook_3127566

Rio Rancho, New Mexico

Saved

Ingredients

20 mins

2 servings

1Large Tomato
1 1/2 cupSpinach Leafs
1Large Summer Squash
3Large Eggs
1/2 cupShredded Parmesan
2 tspPepper
2 tbspolive oil
1 tspgarlic powder

Saved

Steps

20 mins

1

Preheat oven to 375°F.
2

Dice Tomatoes. Stew tomatoes over medium heat for 10 minutes.
3

Peel Spinach from stems. Add to tomatoes and stew until spinach is soft and wilted.
4

Add garlic powder and parmesan cheese to mix. Continue simmering and stirring for another 3 minutes or until cheese is completely melted. Set aside.
5

Slice summer squash and add olive oil, pepper, and spinach stems. Mix in a large bowl. Place on a cookie sheet and bake for fifteen minutes, turning squash halfway through the cooking process.
6

Cook 3 large eggs over medium heat until you have your omelette. (Feel free to add mushrooms, bellpepper, onions, or any other veggies you prefer).
7

Plate omelette and squash. Place stewed tomato/spinach spread on top of the omelette.