Garden omelette & toast · Little Rituals

Ingredients

0/8

Cooking for

2people

Quantities scale below. Cooking time may increase for larger batches.

Ingredients for 2 people.

LET’S GET COOKING

Tick off each step as you go.

Finely chop the onion and half the tomatoes. Beat the eggs with pepper.
Heat oil in a non-stick frying pan. Cook onion for 2–3 minutes, add chopped tomatoes and spinach, and cook until spinach wilts.
Pour in the eggs. Cook over medium-low heat for 4–6 minutes, covering briefly if needed, until the eggs are set throughout.
Toast the bread. Slice the remaining tomato and cucumber for a side salad, then divide the omelette between plates.

Kitchen tip

A non-stick pan makes it easier to use a measured amount of oil.

Add a little curry powder to the eggs if you want a more familiar Sri Lankan flavour. The vegetables are flexible: use what is already in the fridge.