It seemed to me that as soon as my toddler turned the glorious age of THREE, her eating habits began to change. Cooked pasta with mama's homemade herbed tomato sauce? No. Beautifully seared stuffed chicken breast that took mama hours to make? No. Steamed vegetables with a delicious garlic butter drizzle? Not a chance.
So I had to find sneaky ways to get vegetables and a variety of grains into her diet. A sweet banana apple smoothie disguising the addition of spinach. Yogurt with honey drizzle and strawberries, hiding a sprinkle of flax seeds. Eggs have saved me many a morning. I've added chopped tomatoes or spinach and have not heard a complaint yet! This slightly tangy, creamier version of a basic omelette is delicious! I like a sprinkle of crushed red chili flakes on mine, but I leave it out of my kids' omelettes, of course. I hope you give it a try.
Creamy Spinach Omelette
2 tablespoons sour cream
1 teaspoon dijon mustard
Pinch of salt
Pinch of pepper
2 tablespoons olive oil, or oil of choice
1 handful spinach, chopped
2 tablespoons Parmesan cheese, shredded
Dill, for garnish
Dried red chili flakes (optional)
1. In a medium bowl, add the eggs and whisk until light and foamy. This may take a couple of minutes. Add the sour cream, mustard, salt and pepper, whisk until just incorporated.
2. Put a nonstick skillet on medium heat and add 2 tablespoons of oil. When the oil heats slightly, add the chopped spinach and stir until it just starts to wilt. Add in the whisked egg and immediately stir and spread the mixture around the skillet with a spatula until it becomes too thick to move around. Then, making sure the egg is spread evenly over the skillet, sprinkle it with cheese and cover with a lid. Turn the heat down to medium-low and let it sit until fully cooked.
3. Top the round omelette with dill and chili flakes, if desired, then fold the omelette in half. Serve with extra sour cream or plain Greek yogurt, if desired. Enjoy!