Spinach Egg Omelette (BLW)

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Technique · Step 2: Keep the omelette thin: a thin layer sets evenly and holds together when you cut it into strips.
• Quantity · Step 2: 'Tiny bit' of olive oil is vague; about half a teaspoon, just enough to lightly coat the pan, is where we'd start.
• Quantity · Step 1: No amount is given for the spinach; we'd start with about a tablespoon, finely chopped, for one egg.
• Scaling · Step 2: Making more than one egg's worth? Cook each omelette separately, since one large batch in the pan turns thick instead of thin.