Recipes › Breakfast

Pepper Omelet on Spinach (Eggs à la Martin)

Pepper Omelet on Spinach (Eggs à la Martin) – Forkwise recipe card (illustration, no photo yet)
BreakfastFrench⏱ 20 minServes 2EasyGluten-freeDairy-freeDiabetic-friendlyLactose-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 cup cooked spinach, chopped and seasoned
  • 3 eggs
  • 3 tbsp hot water
  • ⅓ tsp salt
  • 1 tbsp red pepper strips
  • 1 tbsp green pepper strips
  • 1½ tbsp olive oil
  • Parsley, to garnish

Method

  1. Spread the warm spinach over the centre of a platter.
  2. Beat the eggs lightly with the water and salt, then stir in the pepper strips.
  3. Heat the oil in an omelet pan, pour in the eggs and cook as a French omelet.
  4. Turn the omelet out onto the spinach and garnish with parsley.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Eggs with Spinach à la Martin”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.