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Spinach and Mozzarella Omelette

A fluffy baked omelette with fresh spinach, sweet cherry tomatoes and two kinds of cheese. It puffs up beautifully in the air fryer, needs only ten minutes to cook and brings colour to the breakfast table. A light, protein-rich start to the day that feels special.

A fluffy baked omelette with fresh spinach, sweet cherry tomatoes and two kinds of cheese. It puffs up beautifully in the air fryer, needs only ten minutes to cook and brings colour to the breakfast table. A light, protein-rich start to the day that feels special.

What you'll need.

  • 4 eggs
  • A handful of fresh spinach
  • Cherry tomatoes
  • Mozzarella
  • Grated parmesan
  • Salt and pepper

How to make it.

  1. Whisk the eggs with salt and pepper until light and slightly frothy.
  2. Chop the spinach and halve the cherry tomatoes, then stir them into the eggs.
  3. Pour the mixture into a baking dish and dot with pieces of mozzarella.
  4. Sprinkle grated parmesan on top and air fry for 10 minutes at 180°C (350°F) until puffed and golden.

My tips.

Do not overbake: take the omelette out as soon as the centre is just set so it stays tender. Feta or goat cheese instead of mozzarella gives a lovely tangy twist.

Good to know.

Can I make it ahead?
It is best fresh, but leftovers keep a day in the fridge and taste nice cold too.

Can I use frozen spinach?
Yes, just thaw it and squeeze out the water well first.

Is it healthy?
Very much so: eggs and spinach make it high in protein, iron and vitamins with few carbs.

Prep 10 min · Cook 10 min · Total 20 min · Serves 2

Nutrition.

~280 kcal · Protein 21 g · Fat 20 g · Carbs 4 g (approximate, calculated automatically)

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